Born in the Federal District (Mexico City) in 1983, Mario is the eighth cook in his family. His large list of contributions to the family tradition began, precisely, alongside his father as a kitchen helper.

In 2005, Mario’s career leaped to a stellar plane taken by the hand by Enrique Olvera, internationally recognized as one of the best Chefs of Mexico. That collaboration began in the Lizarran restaurant and continued in 2006 when Mario arrived at the kitchen of Pujol, classified among the 50 best restaurants in the world according to Restaurant magazine in its prestigious ranking sponsored by San Pellegrino & Acqua Panna. After solidifying his position as chief of the kitchen at Pujol, Mario once again accompanied Chef Olvera, assisting in the opening of the Lobby restaurant at the Habita Hotel.

Mario’s road towards the south included a stop, in 2008, in Chiapas, where he worked as the executive chef at the Giradillo de Tuxtla Gutierrez restaurant. After a brief return to Mexico City as a “practitioner” at Dumas Gourmet, he finally went on to Merida in 2009 as the executive chef and Food & Beverage Manager of the Boutique Rosas & Xocolate Hotel.