Chef des Cuisines at One&Only Palmilla
San Jose del Cabo
I draw inspiration from local produce, fresh seafood, organic vegetables and herbs.
I separate myself and my brand from others in this field by creating unique dishes with surprising flavors. Along with Chef Jean-Georges Vongerichten, our goal is to create exciting dishes from the first to last bite.
My greatest career achievement thus far is that I never think the work is done. It is key in the kitchen to always push yourself. Even if you think you’re good, that means you’re not. You can always do better.
People would be surprised to know that I rarely cook at home. I’m always eating at work and on weekends I usually go out. Although I do enjoy cooking for friends or family.
My favorite place in town to enjoy an authentic meal is at farm-to-table concepts where you can eat seasonal and local products. Creatively, it’s amazing for a chef to work with products you just harvested a few hours ago.
Tequila or mezcal? Definitely mezcal but I’d rather have a glass of Champagne.
I hope my greatest contribution to Mexico’s culinary scene is to provide the best for my guests. If you have the best quality ingredients then 90-percent of the job is already done.
This article originally appeared in the 2019 Fall/Winter issue of InMexico Magazine.