CHEF · CULTURAL AMBASSADOR · COMMUNITY BUILDER

I was born and raised in Mexico City and Puerto Vallarta, surrounded by family, culture, long-held traditions, and food on nearly every street corner. Those early years are where my cooking began — in closely held memories, treasured recipes I've been entrusted to carry on, and the kind of meals that make you feel like you belong somewhere.

From late spring to late fall, I call Salt Spring Island, British Columbia home — a small, rural island tucked between Vancouver Island and the mainland, that has shaped me as much as the country I was born in. Winters, I spend as much time as possible with my family in Mexico. I love the contrast of these two worlds. The quiet of the island and the vibrant energy of Mexico. Both live in my cooking.

Wherever I am, I partner with local Farmers — because every dish begins long before it reaches the table, in the nearby fields that make it possible by the hands of the Farmers. My culinary style reflects both places I call home while carrying a message I believe in deeply: it’s important to both nurture your roots, and let them spread.

In 2026 I opened my restaurant MIKADELO, inside the boutique Hotel Palmeras in Bucerías, Nayarit — a day-to-night concept flowing from brunch to happy hour to candlelit dinner. As Executive Chef and Owner, leading this team is an incredible gift and responsibility.

A proud graduate of Culinario Coronado in Mexico City, I've also had the pleasure of cooking alongside a few mentors who have become great friends: Alexander Suastegui, Martin Vargas, and Haidee Hart — each has left a mark on how I cook and lead.

While food is central to my life's work, music is just as important to me. I'm known for not only making the meal, but always having a curated playlist to match, at the ready!

To eat at my table is to be taken care of. Every service opens with a toast to life and to the food that nourishes us.

Welcome to the fiesta!