I’ve been sprinkling magic onto people’s plates for over 37 years, but my love for cooking started long before that. Some of my earliest memories take me back to the kitchen at just 5 years old, standing beside my father, a chef in Cuba. On Sundays, he would cook at home, and I was right there with him — learning, watching, and falling in love with the craft. Those moments shaped me far more than anything else ever could.

I’m a graduate of Johnson & Wales University, where I built a strong professional foundation and refined my culinary techniques. But truthfully, the heart of my cooking comes from my father. He was my greatest teacher, my inspiration, and the person who made me the chef I am today.

The dish I’m most proud of is deeply personal: the very first one we ever made together — Ropa Vieja, the national dish of Cuba, which roughly translates to “old clothes.” It’s more than just a recipe to me; it’s a memory, a tradition, and a piece of my story on every plate. Every time I make it, I’m reminded of where I started and why I love what I do.

What makes my cooking truly special is that it’s rooted in both tradition and experience — a blend of professional training and heartfelt heritage. Every dish I create carries not just flavor, but history, passion, and a deep respect for the people and moments that shaped me.