It all started in a
small Spaniard town called Alcalde located in Northern New
Mexico. I began working at the age of fifteen at a small place
called Chamisa Inn, where I was inspired and greatly influenced
by Chef Ruby Gallegos, who was a motivating force in my pursuit
to becoming a professional chef.
Another source of inspiration was my grandmother whose
homemade cooking instilled a sense of curiosity in me about
the many culinary customs and practices that always seemed
to translate into mouthwatering dishes. I vividly remember
grandma’s steam filled kitchen and the sweet scent of
spices, meats and fresh vegetables that carried a warm and
natural sense of Welcome to anyone who entered our home.
This was not merely cooking, this was a way of life for my
family that has been passed on from generation to
generation.
It is with great
pride and joy that I share with you, my friends and growing
list of clients, the wonderful and varied tastes of my rich
culinary culture.
ACF Apprenticeship
Program
My apprenticeship began in 1995 and was completed in 1996
with an award for Apprentice of the Year. This program was
a big part of my early career and served as a foundation for
honing my skills and provided valuable experience as a
professional chef.
Certified Executive Chef Douglas Lewan trained me the way
French Chef Augusta Escoffier trained all of his young
apprentices. As I finished my program, I entered various
mystery basket competitions and gradually worked my way up the
latter from all kitchen stations. Awarded a silver medal in
1998 and two bronze medals in 1999 in the hot food mystery
basket competitions, I was critiqued by Certified Master Chefs
and had the opportunity to compete against respected top chefs
from the southwest. Each and every one of my fellow colleagues
and peers have
undoubtedly allowed me the benefit of experiencing different
perspectives and approaches to the culinary arts.
Mandalay Bay Hotel
Casino Resort, Las Vegas, Nevada
The experience I gained from working at this exquisite Hotel,
Casino and Resort provided a big boost in my confidence and
knowledge in working as a professional chef. The events I cooked
for were primarily made up of VVIP clients with culinary themes
so diverse that each event provided an opportunity to learn
something new. My title was Master Cook/Sous Chef and I worked
directly under Executive Banquet Chef Richard Ross, Certified
Master Chef David Kelleway, the main Hotel Executive Chef and
his Assistant Executive John Bray, all very respected chefs that
moved from the Mirage Hotel to open the all new Mandalay Bay in
1998. My time at the Mandalay Bay was truly amazing and
provided me with a unique opportunity to cook for many
celebrities ranging from actors, musicians, professional
athletes as well as titans of
industry.
Border Grill
Restaurant “Two Hot Tamales”
While working at the Mandalay Bay,
I made the acquaintanceof the Sous Chefs from the famous Border Grill Restaurant
“Two Hot Tamales”. My talent and passion for cooking were
recognized by the senior staff and I would soon be employed by
the Border Grill restaurant while maintaining my
responsibilities at the Mandalay Bay. With grueling hours
between both establishments, I reached a defining point in my
career a short time after and decided to embark on an independent
culinary path that would begin the next chapter in my life and
bring me to the San Francisco Bay Area.
On the Road to
California
The journey to Northern California was one road trip that I will
never forget! The San Francisco Bay Area is a beautiful place
as diverse in history and culture as my culinary past and I’m
proud to call it my new home. It is destined to be a place
where I will write the next chapter in my life as a professional chef, but with a
sense of entrepreneurship. As the Executive Chef for a very
prestigious University in San Francisco, my passion for cooking
has taken a life of its own and I’m excited to bring my culinary talents,
experience and passion for cooking to "You" as your
Private/Personal Chef.
I thank you for viewing my website and look forward to serving
you. Remember to “Always Cook
From Your Heart”.
