About the Chef

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Mexico City, Mexico
Over ten years experience in high-end restaurants. Currently works as a consultant on the Mexican culinary experience, food quality and authenticity, and recipe creation and kitchen management.

Culinary Philosophy

To shape the future, one must first understand the past. It is my interest in culture, tradition and the historical fundamentals of gastronomy has shaped my food, as well as my background understanding chemistry and physics. I am primarily interested in gastronomical transformations that cultivate development and inventiveness, and serve as a form of cultural expression.

Monday, October 17, 2011

Pulqueria slideshow on Grubstreet

What to Eat at Pulqueria, Rolling Out Its Full Food Menu Tonight
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