I learned how to cook among moles, sauces, tortillas and snacks in my native Mexico City. But I knew that in order to create and innovate I had to broaden my horizons, and that is why, as soon as I had the opportunity, I left my country and dedicated myself to working, traveling and learning other ways of cooking.
I came to the UK after having lived in the US and France. For two years, I have been Culinary Director of Kbox Global, where we create sustainable and innovative takeaway concepts. The company operates in the UK, Australia, and India. While working at Kbox Global I have been able to develop various brands, from a Mexican concept called “Super Rico” to a vegan chain of stores called “Veelicious” in collaboration with ASDA.
When I first arrived in the UK in 2003, I was a Sous Chef in a fine dining restaurant in Surrey, but soon a great opportunity arose to join Gordon Ramsay’s team as a pastry chef. Shortly after, I was able to join the kitchen team of Gary Rhodes, with whom I worked for eight years in various posts, both in London and Dubai, until I reached the position of executive chef at his Rhodes24 restaurant, thus achieving to appear in the Michelin Guide 2013. I have the honour of being the first Mexican chef in Europe to obtain a Michelin star.
I have also been culinary consultant for British Airways and the Hotel St Regis Abu Dhabi, as well as executive chef for the Hotel Rosewood London and the Four Seasons Hampshire. Similarly, I have done several independent projects, such as Kojawan Restaurant, a modern Japanese izakaya at the Hilton Metropole, and Bone Tea, an organic products company for the English market. I have had the privilege of sharing and promoting the varied Mexican gastronomy in places as diverse as Oslo, St Moritz, Saudi Arabia, Prague, and Bucharest, cooking for ambassadors, royals, and the general public.
Our country has provided the world with ingredients without which we could not imagine today’s cuisine: vanilla, tomato, chili peppers, avocado or corn, which are now part of many cultures’ diets, were first cultivated in Mexico. I am proud to be part of a millenary culture, full of unique traditions with an ethnic, cultural, and gastronomic diversity settled in one of the most beautiful places on the planet: Mexico.