My life has occurred between meals. Like a clock, food keeps me ticking. After successful careers in music (2 Latin Grammy Awards and 6 nominations) and philanthropy/impact investing, and motivated by friends and family who constantly raved about the dinners I prepared for them, I decided to enroll at the International Culinary Center in NYC (founded as the French Culinary Institute), graduated with distinction and top of my class in December 2018.
During the past year, I’ve had the opportunity to work and learn from some of the best chefs in the world: Joan Roca from El Celler de Can Roca (twice No. 1 restaurant in the world – The World’s 50 Best), Gaggan Anand from Gaggan (Asia’s 50 Best for a fourth consecutive year in 2018), and worked under Chef Michael Anthony at the prestigious Michelin stared Gramercy Tavern, where I was invited to stay as part of the team. I now work at Morimoto as a Line Cook.
Inspired by my Latin background and fascination for Asian cuisines, many of my dishes fuse ingredients and techniques from these gastronomic cultures, like my salmon sashimi with chipotle ponzu and crispy capers. I also love preparing classic European dishes, sometimes with a fresh twist like my seared Maine scallops with yuzu-white truffle hollandaise.
However, what I most enjoy about cooking is the personal interaction with those I’m cooking for, the instant gratification of seeing their faces light up with my food, or on some occasions (when trying new stuff out), their honest feedback for improvement.
I would be delighted to cook for you and your friends and/or family, providing suggestions for a memorable menu, while working together to make sure I accommodate to your preferences and ideas, keeping in mind potential dietary restrictions.