Biography
Becoming a chef was not on top of my list of things I wanted to be.
Jumping from medicine to business, then hotel management and ending up wanting to be an anthropologist, I somehow found myself being the most comfortable in a kitchen. As I was working on my thesis, I was able to explore my native Honduras and learn the history of food of the indigenous groups in Central America. The vibrant flavors and colors of the Afro-Caribbean culture, the legacy of the Maya civilization and the influence of Spain in colonial times fueled my desire to cook and learn more about food.
The first stop on my culinary journey took me to Hacienda San Lucas, a hundred year old house turned bed and breakfast nestled in the Valley of Copan, home to the ancient Maya. For three years I had the great opportunity to learn basic cooking techniques from native indigenous cooks in a place with no electricity and using a hearth as the most important feature in the kitchen.
Then came New York City, which provided the scene for my formal culinary education and future professional development. I enrolled in the French Culinary Institute and found a home in one of the city’s most unique restaurants. Prune refined my cooking skills and provided new techniques that without a doubt prepared me to be a New York City chef, now strongly influenced by French cuisine.
Along with Prune, I’ve also had the opportunity to work at Gramercy Tavern, with a very diverse work environment and high commitment to excellence in food and service. These days I’ve also been freelancing as chef consultant in numerous bars and restaurants in the city, as well as catering small events and offering recreational cooking classes.
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