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date de naissance : |
15/08/1984 |
| restaurant : |
Hotel Four Seasons |
| site web : |
N/A |
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A. Professional career
A1. Tell us about your experiences (first step) in the “kitchen”?
I started in Mexico’s well know restaurant Bakea, under chef Vicente Etchegaray.
I then joined Four Seasons where I went through the ranks since 2000 under the leader ship of Regis Lacombe (Academie Culinaire de France member), this completed my experience and since then have been able to further develop my skills.
A2. What was your first important culinary experience?
With Vicente Etchegaray at Bakea. That is where I learned the bases and techniques. He had an interesting concept of French Basque cuisine that truly inspired me.
A3. Which are the chefs have you met during your professional career who have impressed you the most and why?
Vicente Etchegaray, because he was always very strict in terms of technique. A great example to have when you start.
Regis Lacombe because he is a personality in the kitchen and was able to take me to the next step culinary wise and introduced me the world of competition.
Guy Santoro because he has a terrific vision, drive and will. Definitely a great coach to have.
B. The Bocuse d’Or
Preparation
B1. What made you want to participate in the Bocuse d' Or?
The challenge. The possibility of representing my country in the best culinary competition is a dream come true. Being able to participate in a contest where the best world wide chefs have passed, is a once in a lifetime opportunity.
B2. How do prepare for the Bocuse d' Or? (with whom, where, number of hours in the kitchen, set-up, when?)
We work with Guy Santoro, Vice President de L’Academie Culinaire de France delegation Mexico, Amerique Centrale et Caraibe. We have been preparing in several locations, both the Four Seasons and the Intercontinetal Hotel where Chef Santoro is the Executive Chef. The idea is to work in places that we don’t know. We work 8 hours in average and try to emulate the set up we will have in the actual competition. This has been a priority and I have been able to fully dedicate myself to this, thanks to the support of my current Chef.
B3. With whom do you train? Who is your coach?
I train with Raul Vazquez, my assistant and Guy Santoro our great coach. We have been able to also work with some visiting chefs in order to break the habits and expand our vision.
B4. Please tell us about your commis. What are his or her qualities? How to you plan to work together?
Raul Vazquez works with me at the Four Seasons. Currently at the Reforma 500 restaurant under Orazio Simoncini’s lead, our Restaurant chef. He is a great help as he is very thorough in this tasks, very focused and always willing to help and do more. This has been a huge help for me. We are planning on further developing our communication so we are able to complement each other in an even more efficient way.
On place
B5. Do you have a talisman you will bring in your kitchen box during the competition?
Nothing physical, but as a good catholic, I always pray before a competition.
B6. Will there be anyone supporting your during the competition? Who?
The Four Seasons has been a great support. I hope several of my biggest supporters from the hotel will able to attend the event. Surely Guy Santoro will be there and I count on his moral support. I also count on my Girlfriend to attend.
After Bocuse d’Or
B7. What do you plan to do the day after the Bocuse d'Or?
I plan to visit the beautiful city of Lyon and eat at some of their best restaurants.
C. Your “cuisine”
C1. How would you describe your cuisine/your way of cooking?
I like to innovate and play with flavours and techniques.
C2. In what way have the culinary traditions from you own country inspired your cooking?
Mexico is a great source of inspiration. It has a tremendous culinary culture with a very vast choice of ingredients and regions. The use of these traditional ingredients and particular flavours has definitely inspired me to experiment.
C3. What foreign cuisine has inspired you? Why?
The French cuisine has always been a source of reference. They have been able to provide the bases for my skills and I have always admired the attention to detail and profound use of base techniques.
C4. What are your favourite meat and fish products?
I love salmon because of its texture and flavour.
I love all meats, but specially I like to work with rack of lamb
D. Your personal life
D1. What are your hobbies?
I exercise with my dog. Closely follow basketball and cook.
D2. What is your little secret to manage stress?
I focus on the task I am doing and blank the rest. But I always have the final result in mind. I picture the dish.
D3. What talents would you like to have in addition to cooking?
Play an instrument: The guitar.
D4. What is the thing you are the most proud of in your life so far?
I am very proud of my culinary career and how I have managed life on the side.
Anything else you would like to tell?
I am very excited to be given this chance. I am preparing myself mentally to meet the challenge. Thank you to the support of Four Seasons for this adventure
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