When I was little, I was always thinking about food. My mother was over protective, and would not let me near the kitchen. I would secretly call my grandmother on the phone and she would give me her recipes, they never turned out right; but over time, with her messed up recipes I won a reputation of a good cook in my household and was trusted inside the kitchen. I was raised both in the Dominican Republic (where I currently live) and the United States, more specifically the south. And I believe this mix only spicked my interest in food and culture.
When I decided to finally persue a culinary career I had no idea what fate had in store for me. I quickly climbed the ladder from stage, Junior Chef, Demi, Chef de Partie, Chef de Cuisine and Executive Chef. I am only 22.
I have also worked in global cuisines and travelled a bit to further my knowledge: I have worked in three countries so far, DR, Mexico, and France. I returned from France in 2014, where I worked with the Grande Chef Jacques Chibois.
I dream of someday opening an affordable 'gastronomique' restaurant (somewhere), and sharing my passion for food that's made with quality produce, and a flare of culture on top.
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