He was born in León, Guanajuato, in 1991. He began studying Gastronomy in León and later moved to complete his degree at the Universidad Tecnológica de San Miguel de Allende (UTSMA). He has developed most of his career within Grupo Enrique Olvera/Casamata, where he has worked for over a decade, at restaurants such as Moxi (San Miguel de Allende), where he was a line cook; Pujol (Mexico City), where he served as cook, chef de partie, and sous chef; and Carao (Riviera Nayarit), where he was chef de cuisine for three years. 

At the end of 2024, he returned to Pujol as head chef. “Being in charge of its kitchen is one of the greatest challenges of my professional life, but it also represents a great deal of pride and responsibility,” he says.