I was introduced to the world of food at my grandparents’ Mexican restaurant as a child. At 15, I got my first restaurant job, and I spent the next 20 years working my way up through the ranks, learning from the best.

I have collaborated with James Beard Award-winning chefs in Denver, served as sous chef for a Michelin-starred chef, and partnered with the master brewer at Samuel Adams to curate a beer-paired menu.

Over the years, I have created and executed menus for restaurants serving French, Italian, Latin, Japanese, and BBQ cuisine, honing my molecular gastronomy techniques along the way. I love exploring different cultures and flavors, and I am committed to continuing to learn and grow as a chef.