Born in Los Angeles, California, though at an early age he moved to Mexico alongside his family. He studied gastronomy in Puebla, Mexico, a place where he got close and comfortable with a baroque and warm cuisine that connected him with his land and his people. After he finished his studies, he then went on to work in famous kitchens such as: El celler de Can Roca by Joan Roca. He made a career working in various kitchens, including Jean Georges by Jean Georges Vongerichten, where he spent a few years living in New York City perfecting his skills and craft. Later, he moved to Las Vegas, Nevada, where he accepted the challenge of being head chef at Le Cirque at the Bellagio hotel. After closing a few chapters in Las Vegas, he returned to his roots and was received in Mexico City, where he chose to interpret and redefine the food and flavors of Mexico in his dishes.

6 Course Menu

1. Landrace corn tostada, nuts mole, heirloom tomatoes, Ocosingo cheese   

2. Kampachi ceviche, habanero chile emulsion, apple, yuzu, avocado and epazote

   Vegetarian: Hearts of palm and artichoke ceviche

3. Creamy rice with fermented jalapeño, fava beans, mushroom chicharrón, cheese

4. Catch of the day, beans, celeriac, chile de árbol, habanero chile ash

   Vegetarian: Chayote, beans, celeriac, chile de árbol, habanero chile ash

5.  Pork chop, spicy broccoli puree, pistachio, pumpkin seeds, chile morita jus Vegetarian: Roasted cauliflower, spicy broccoli puree, pumpkin seeds, chile morita jus                        

6. Café de olla tiramisú, “Nixta” corn liquor, cotija cheese foam

   *Sorry, All substitutions will be politely declined, food allergies will be accommodated to the best of our abilities.