My passion for cooking began at a young age, around five years old, inspired by the meals prepared by my father—an Italian-Argentine immigrant—who did most of the cooking at home. I would eagerly watch and assist him whenever possible. My mother, originally from Colombia, also cooked often and would encourage me to lend a hand in the kitchen. These early experiences sparked my love for food and cooking.

When I was old enough to work, I started at a small family-owned Italian restaurant, where I quickly became hooked on the rhythm and energy of working on the line. This laid the foundation for my career, and in 2010, I transitioned to the JW Marriott Grande Lakes in Orlando, Florida. I began as a busser, but soon moved to the kitchen, where I found my true calling in the professional culinary world.

My approach to food is rooted in simplicity—striving to make every dish as straightforward as possible while executing it flawlessly. At the same time, I love to challenge both myself and others by pushing culinary boundaries, encouraging guests to step outside their comfort zones and embrace more adventurous flavors and textures.