About Me

I didn’t become a chef because I wanted to follow recipes. I became a chef because I needed to tell stories.

I was born and raised in Mexico City, where food is a language—a way to show love, pride, memory, and resistance. The smells of street stalls, the rhythm of the markets, the quiet power of tradition—those things never left me. They shaped not just my palate, but my purpose.

Cooking, for me, has always been more than service. It’s a form of authorship. A way to build identity and connection when words fall short. Over the years, I’ve come to see myself not just as a chef, but as a creative—someone who dreams in flavor, color, culture, and structure.

I’ve traveled from Mexico to Canada, Korea to Egypt, learning from kitchens, people, and places that challenged me to grow. I’ve collected philosophies and techniques, but more than anything, I’ve gathered perspective. Every experience reminded me: the best food tells the truth—about who we are, where we come from, and what we long to share.

In Toronto, I’ve spent over a decade leading kitchens and contributing to the creative growth of several respected restaurants. I’m especially proud of the work I’ve done with El Rey Mezcal Bar, Project Gigglewater, and Gochu Libre Kantina—places where I was trusted to go beyond the kitchen and help shape something meaningful from the inside out.

My work is always personal. Whether I’m writing a menu, building a brand, or mentoring a young cook, I’m guided by honesty, depth, and heart. I believe in cultural fusion that’s intentional, in restaurants that hold meaning, and in leadership that protects creativity—not just extracts it.

I also carry with me the influence of the women who’ve shaped me—family, mentors, colleagues—whose strength and guidance continue to inspire how I lead, create, and show up in the world. In a field that often overlooks their voices, I believe in making space, sharing credit, and empowering women in every kitchen and project I’m part of.

One of the ways I continue building my philosophy and sharing my work is through Sabor Amor—a personal brand and platform I created to offer professional guidance, one-on-one collaboration, and handcrafted small-batch products that reflect my values: intention, identity, and sabor.

I’ve also learned what it means to give too much. To contribute to a dream without being credited for it. That’s why I advocate for clarity, recognition, and ethics in the hospitality world—because our ideas matter. Our labor matters. Our names matter.

Today, I continue creating—always with the same belief that started it all: food is language. And I’m here to speak clearly.