Get to know me better
Plant based (vegan only) gourmet dining chef with international experience, absolutely aligned with every dish I make
When cooking on a gas bottle on the beach in Southern Australia, I decided that I do not want anymore
to be a diplomat, but become a chef.
After graduating from one of the best gastronomy schools and working in kitchens with top quality, it turns out that my body does not digest meat.
After years of cutting meat, my ideas about being future butcher, changed into being "herbivore".
Because if I do something, I do it at zero or one hundred and ten
Can’t wait to share my way of cooking with you.
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