Born on the 17th of February, 1971, in the port city of Acapulco in Mexico, he studied for a degree in tourism business administration. He underwent his training in cooking at the Hyatt International Company in a program called “”Cooking in Exelaris”.

He worked for the Hyatt Company in Acapulco, Guadalajara and Puerto Vallarta and participated in the opening of the Westin’s Cesar Park Hotel there. He received his first opportunity as an executive chef in Acapulco at the Grand Meigas hotel and later started on his international professional journey as a kitchen supervisor. He participated in the opening of a Mexican restaurant for Holiday Inn in the city of Sharjah in the United Arab Emirate and later changed to become the sous chef for an Arab hotel chain in Abu Dhabi, he traveled to different companies like Egypt, India, Lebanon and The Sultanate of Oman, working for different companies like Intercontinental and Rotana.

Upon his return to Mexico, he had the opportunity to become executive chef at the 5-star Hotel Gran Palladium. He returned to Spanish Caribbean hotel chains as the corporate executive chef for Riu, participating in the opening of their hotels in Jamaica, the Bahamas and Aruba. Then he helped open the Gran Palladium in Jamaica and Brazil. For the past 15 months he has worked as executive chef for the Xcaret company.