I was born in Mexico, but I was raised in Miami.

I’ve been cooking professional for 6-7 years now. I didn’t go to school for it, I learned on the line, trial by fire.

My first experience in the kitchen was cooking Asian cuisine and I’ve stuck to it over the years. I like Asian cuisine. My wife is Asian, and we both met in the industry. She was a server at the time, and I was a sushi chef.

I’ve never felt the pressure to cook great Mexican food just because I’m originally from Mexico. One of the greatest Mexican Chef’s in the country is Rick Bayless and he’s not from Mexico.

At this point and age, I think people are allowed to cook whatever they want.