I spent most of my childhood living in a city and my summers at the different ranches my family owned. The climate is similar to a Mediterranean climate where wine production flourishes, olive trees are in abundance and different herbs grow wild. As a young man I was intrigued to help and observe my grandmother and mother cook in their kitchens preparing wondrous and festive meals.!At the ranch we
would spend our holidays hunting and cooking, making fresh cheeses and waking up to the scent of yeast from the brioche my mother had prepared.!I felt extremely lucky to experience this at that early stage of my life, not knowing that some day I would professionally be working in some of the best kitchens in the United States and Europe. Growing up with a Spanish and Mexican background opened my way of appreciation for other cultures and cuisines. As I grew older I became interested in social anthropology and peoples eating habits. As time elapse my curiosity grew stronger and fed my appreciation and understanding of the pleasure of gastronomy and it's mysteries. I was passionate about learning the nuances in the different cuisines of the world. Today I am fortunate to find myself in the midst of the culinary world and have worked my way up the ranks with some of the top chefs of our time in San Francisco, New York City, and Europe.! Now I find myself at a beautiful crossroads between knowledge, experience, and passion giving me an ever-changing motion of true inspiration. I feel that this is my natural guide, surprising me with gifts and the ability to seek in the most sincere and organic manner, gastronomy in its purest sense.
