Chef at Casa KoKo
I draw inspiration from my love for the sea! I grew up in a fishing village so my base ingredient is always the fresh, local catch-of-the-day with an innovative twist using Mexican and exotic spices.
I separate myself and my brand from others in this field by creating a combination of my beloved homestyle flavors with a refined twist from worldly ingredients. I come from a humble family so I did not learn to cook in an academy.
My greatest career achievement thus far is to have become the person I am thanks to my everyday effort.
People would be surprised to know that my learning started on the beach where I grew up. I wanted to be a chef since I was about six years old. At the age of 18 I was chosen as a rising talent to work at Four Seasons Resort Punta Mita along with Executive Chef Glenn Eastman, from whom I learned French and Italian techniques and the refinement of a five-star kitchen. After that I developed my own style, mixing all my knowledge and following my instincts and cravings for amazing flavors.
My favorite place in town to enjoy an authentic meal is at the beach, in the company of my family and good friends. I like Destiladeras Beach’s restaurants because that is where I came from and where the best Zarandeado fish is prepared.
Tequila or mezcal? Tequila for the essence of its flavor and the Mexican authenticity that it represents.
I hope my greatest contribution to Mexico’s culinary scene is a delightful and unforgettable taste in the palates of each person that savors my dishes.
This article originally appeared in the 2019 Fall/Winter issue of InMexico Magazine.