I became a chef because food has always been an inspiration to me, since my childhood I was fascinated by flavors. Now, as a chef, I consider myself as a culinary adventurer traveling around Mexico and then outside my country. I have always got amazed by the many opportunities a product can offer, and how it is related to a culture at its deepest aspects.
I define my cuisine as tradition inspired and in a constant search. Every approach to an ingredient or technique is an opportunity to learn and develop. Every dish I create intrinsically comes with a charge of my life experiences, memories of travels and friends.
Spices and herbs. I think every culinary culture has a flavor profile based on the ingredients they have in hand. By thinking how to yield the most of every ingredient, that’s a way to give proper respect.
As a cook, I must convey the sense of community and convey the understanding that there is a chain, and each link has an important role in the final result, whether it is the family meal, or a star dish. Behind each dish there is a community that supports it.
Embrace different ingredients and cultures trough the act of cooking, tray new flavors. Diversity is something that makes a kitchen special.