Born in Bogota, Colombia I graduated in Culinary Arts from the Culinary Institute of America in Hyde Park New York in 1996. I have worked in different kitchens in New York City such as the Helmsley Park Lane and New York Palace as a cook as well as sous chef, and worked as a sous chef at the National Press Club in Washington DC. In Colombia I worked with well respected chefs like Harry Sasson,  running my own restaurants such as 29 Cocina y Bar, specialized in risottos. Currently, I am one of the Executive Chefs for TAKAMI Hospitality Group. Running the kitchens for three of its Brands.

 

I have participated in different festivals in Colombia, and my first restaurant in Colombia (29 cocina y bar) was voted as one of the finalists for the FIVE STAR DIAMOND AWARD by the American Academy of Hospitality Sciences. Currently I’m a member of the Chefs Manifesto. I have been involved over the last 12 years in search for sustainably raised livestock and have taken part in the Round Table for Sustainable Beef.