His taste for good food started as a child, with the delights created in his grandmother’s kitchen. At 17, he began working in the kitchen of a restaurant and a couple of year’s later his formal education in the Culinary Arts began at UVM-Glion. His experience has helped him develop a modern and progressive cuisine, using organic, local and fresh ingredients. His career has evolved at a variety of prestigious restaurants of haute cuisine throughout the country. He concocts familiar aromas and flavors from all over Mexico and brings them lovingly to us in La Cantina at The Grand at Moon Palace.