I’m a Mexican plant-based chef with over 15 years of experience creating food that connects people to memory, culture, and emotion. My cooking blends traditional Mexican flavors and techniques with contemporary plant-based cuisine, always focusing on bold taste, beautiful presentation, and meaningful storytelling through food.

I trained professionally in hospitality and culinary arts, specializing in restaurant management and food media, and later founded La Bartola in Toronto, a restaurant recognized for three consecutive years with a Michelin Bib Gourmand distinction. Today, I focus on private dining experiences, secret dinners, and bespoke culinary events, where I can cook more intimately and create unforgettable moments around the table.

The plates I’m proudest of are those that surprise guests who say, “I can’t believe this is plant-based,” and leave them with memories tied to the experience, not just the meal.