Signature dish:
Picadillo Blue Maize Sope
In March 2010 my professional culinary and hospitality journey took off. I have worked every position from front of the house and through the kitchen. I worked my way up the ranks from dishwasher to kitchen manager, and to take my career in to a more formal approached I decided to enroll myself in culinary school.
My work experience ranges from all over San Diego and Chula Vista from fine dining, fast casual, vegan and organic taco shop, ramen, scratch kitchen and gastropubs. I am currently running a breakfast kitchen at the heart of Hillcrest district in San Diego as head Chef as well.
I completed an intership at #12 ranked in the world and #1 ranked restaurant in North America “PUJOL” located in Mexico City with chef Enrique Olvera.
I have taken Hospitality and Administration courses with the dean of Culinary art School is Tijuana, Mexico and AMBROSIA in Mexico City, Mexico, Ricardo Bonilla.
I have also taken a Tradicional Mexican Cuisine course with Chef Sylvia Kurzcyn who is a docent at both Culinary Art School and AMBROSIA, has written several mexican cookbooks and is a famous mexican national antrhopologist with over 50 years of research and experience.
Creating experiences with meals is an art passion, pouring my soul in to every meal I prepare holding with the highest regards and paying respect to every ingredient used. Growing up in kitchens with both of my grandmothers in traditional mexican households and making mexican meals is my specialty but I am well versed in multiple styles, disciplines and cultures of cooking.
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Chef Miguel made the most amazing meal for us on our anniversary. The food presentation and flavors were the best! We highly recommend his services!