About

She began her studies at Culinary Art School in 2014, starting her journey through some of Mexico’s most prestigious kitchens, including Restaurante César’s, Alcalde, and Casa Oaxaca.

In 2018, she pursued a Master’s in Mexican Cuisine, and for two years shared her knowledge by creating wine-pairing dinners in Valle de Guadalupe.

In March 2020, the pandemic forced her to close that chapter. Restless and eager to keep learning, she discovered the world of gelato later that same year, launching what would become Delato — a project that reflects her passion for pastry and artisan gelato.

Delato celebrates Mexican ingredients through Italian technique, creating honest flavors that tell a story in every scoop.