About
As a first-generation Mexican American from a family of five, my inspiration for cooking came from my mom. Her attention to detail and creativity in crafting wedding cakes and other culinary creations ignited a tremendous curiosity within me, prompting me to give cooking a chance. I initially began my journey at a typical American college, but after switching majors several times, I finally took a leap of faith and ventured into the culinary industry. Starting as a dishwasher, I eagerly absorbed as much information as I could about the culinary world and resolved to expand my knowledge of cooking. Moving to Los Angeles and enrolling in Le Cordon Bleu allowed me to enhance my skills and prepare myself for what lay ahead. I aspired to pursue my passion further, which led me to relocate to Barcelona, Spain, to work at the Michelin-starred restaurant, Xerta. There, I became captivated by the art of fine dining and gained an understanding of the dedication that goes into crafting exquisite flavors to create unique dining experiences for each individual.
Upon returning to the United States and coming back home to San Diego, California, I was welcomed by Chef Bernard Guillas with open arms. He continued to guide me through the world of cooking. Over time, I worked my way through every position in the kitchen, eventually earning my first position as Sous Chef at The Marine Room.
However, not long after, COVID-19 struck, posing a significant threat to countless restaurants. Nevertheless, my determination to progress remained steadfast. This led me to explore new avenues, including private catering and intimate dining experiences. After successfully running private dinners for a year, I received an invitation from The Marine Room to return to their establishment. Eager for fresh opportunities and inspired by a more open-minded approach to the culinary world, I wholeheartedly accepted the offer.
The turning point in my journey came when Chef Mike Minor presented me with an exciting opportunity to become the Chef De Cuisine. I embraced this role with enthusiasm and dedication. As we began to make changes, it became evident that we desired to infuse new and diverse flavors into what had previously been a predominantly French culinary tradition. The limitations of adhering to a single cultural cuisine were lifted, opening the doors to a wide range of exciting new flavors and culinary experiences. After a year of continuous innovation and transformation, my motivation to push the boundaries of culinary creations at The Marine Room knows no bounds. The future promises to be an exciting journey, marked by pushing the envelope and creating remarkable food experiences that will delight our patrons.
