“I’ve been lucky to have been in the opening brigades of many restaurants, so I learned a lot along the way; I started cooking in the U.S in 1997 where I discovered the potential kitchens had, my family back in Venezuela was very old-school in their mentality and view of restaurant work, but I focused on learning and traveling all over South America – working with two of the 50 best Latin American restaurants.

Travel has made me broaden my horizons with food and learning a lot from great people.

Here in NYC I was hired to open a new place before the pandemic hit, but that was delayed ..meanwhile, I’m here with the crew helping in whatever we need while things get better.
Our niche of small places with great food has been a success, figuring out how to maximize everything is always fun. It’s always good to set the stepping stones for so many future cooks!”