During his early years, he was born and raised in the Condesa colony, a popular restaurant neighborhood in Mexico City, a place that served to influence him to devote his life to the kitchen.

He took a short certificate program in Ontario, Canada where he developed sanitary and hygiene norms and, later, learned the culinary tendencies of California for more than ten years. Upon returning to Mexico City he joined the Ambrosia Culinary Center where he pursued studies in Administration and Culinary Arts and two specialties in Mexican and Mediterranean cuisine. At that stage, he was the winner of first place in a national student chef contest.

He traveled to Italy to complete his formation as a chef with a presentation of Tuscan cuisine. Again, upon his return to Mexico, he worked in the central region of the country and decided to travel to Cancun to work in different boutique hotels and collaborate at the Gourmet Workshop as its creative chef, developing flavors with ingredients and techniques common to the southeastern region of the country.

At that time, he was a finalist in the Young Chefs of Mexico contest. He was presented with a new opportunity in the city of Puebla alongside Enrique Olvera at the La Purificadora Hotel of the Habita Group where he developed Mexican cuisine oriented towards the flavors as well as baroque recipes of that central region of the country. It was a watershed of his professional maturity given that at the age of 24 he was responsible for the hotel for 3 years, receiving international recognition for its restaurant and architecture.

Later on he decided to become a part of a firm of exclusive independent hotels where his new challenge was in Acapulco where he opened the Hotel Encanto as its Executive Chef.

Currently, he is the Chef-Owner and creator of the Kitchen 6 concept that has two branches in Mexico City, in the Condesa and Roma colonies.