The Chef

I grew up with a fascination of taste…

Whether it was leaning over my abuelita’s shoulder while she made tamales or finding new ways to mix what was available at home to make a meal, food has always been a second language for me.

This fascination quickly turned into something I knew I wanted to pursue for a living. I went to school at Le Cordon Bleu, and continued my own personal study of other chefs who have gone before me.

I am inspired by the culture of food: how people choose to gather around the table. I have a growing connection with the the food of the people, the meals that you remember in your old age and crave when it’s been too long. For me it drew me to a stronger connection with my Mexican heritage but also with the old world foods of the Middle East, South East Asia and India. All the foods that have the strongest cultural connections and has not been quantified like French cuisine.

To taste my cooking is to know my story. It has become an obsession to explore all the uses of chilis, to increase the heat but balance it with the flavors of herbs and spices that makes you want to come back for more. Most importantly, as I learned from Michael Ruhlman and Anthony Bourdain, all this knowledge means nothing if there is no one I can share with to enjoy it. This is why I do what I do — to help those who want to learn and guide them to become as comfortable as possible in their own kitchens.