Currently works at: Kraken, alta cocina del mar
Executive Chef from Campeche, Mexico. He has worked in more than 10 restaurants in the United States. He has international cooking courses at institutions such as Renton Technical College. Today he is the owner of the restaurant “Kraken, haute cuisine” in Caucel, Yucatan. Its cuisine offers traditional seafood dishes from the Yucatecan and Campeche peninsula, in the same way he collects dishes from the Mexican Pacific coast with his style.