Born in Argentina, I grew up in Puerto Rico, then moved to South Florida, where I attended Johnson and Wales University’s North Miami campus.
During my time in South Florida, I was able to work in the Fairmont Hotel as a Sous Chef in the French restaurant and then in the signature restaurant (Pacific Rim Cuisine).
After that I worked for well-known chefs including Chef Allen and Chef Jose Mendin, winner of, and nominated for James Beard awards.
At the Fairmont hotel I was privileged to cook for celebrities, including Paul McCartney, Michael Jackson and the prince of Monaco.
In 2005, I moved to Colorado, where I started working in Boulder as Executive Chef at Seven on Pearl, a Latin/Asian Cuisine restaurant.
Other places where I’ve worked: Happa Sushi, California Café, and Atticus and Boones Tavern as Executive Chef.
I have a beautiful family: my wife Anna and I have been married for 6 years, and we are blessed with two great little girls, Louisa, four years old and Noelle, who is one year old.
Despite spinning all those pizzas during my high school years, I didn’t intend to spend most of my life cooking. Born and raised in the "weird" state of Florida, I moved to Colorado in 1996 with the intention of attending graduate school and teaching immortal literature to college students. I eventually decided against that path and instead began cooking at Trinity Grille in Denver while I figured out my next step. This turned out to be attending The Colorado Institute of Art, the School of Culinary Arts.
After graduation I traveled to France, Spain, Italy, Mexico, the American West, the American East and ate anything in my path: street food, fancy food, ridiculous food…it didn’t matter as long as it was well-executed. Brain tacos? The perfect Grand Marnier Soufflé? Spam sushi? Yes, please.
For eight years I worked in legendary restaurants around Denver including Potager, Restaurant Kevin Taylor and Sacre Bleu. One day at Sacre Bleu, I was given my first shot at running a restaurant kitchen. In the next few years I headed up a few more restaurants, and eventually became a hotel chef. Here I mastered the finer points of multi-outlet management, including hotel restaurant service, room service and execution of large-scale banquets.
Nearly 30 years after spinning my first pizza, I eased into something new: culinary instruction. I had never considered teaching culinary arts professionally before seeing the clean, professional facilities of the Kitchen Table Cooking School and meeting the cool staff here. Working here allows me to have the work/life balance a professional chef can only imagine, and this manifests in my classroom enthusiasm and an honest desire to help others become better cooks. When not teaching or cooking my wife and I are enjoying traveling, sailing, fly-fishing, hiking, or camping.
I've been in love with cooking since age 7 when I prepared my first French dish, steak au poivre, while living in Morocco. I graduated from l’Academie de Cuisine’s 2 year professional program in Bethesda Maryland in 1988.
My formative professional work was at the Occidental Grill and McPhearson’s Grill in Washington, D.C. In pursuit of my childhood dream I then interned in France with two of the world’s top restaurateurs, Georges Blanc and Michel Guerard.
Deeply inspired by these French chefs, I returned to a cooking position at the Four Seasons Hotel in Georgetown. Lured by the natural beauty of Colorado, I moved to Crested Butte to work as Sous Chef at le Bosquet, a small fine dining French restaurant.
My next challenge came when I accepted a position in Boulder as a culinary instructor for Culinary School of the Rockies. I co-developed a world class six-month-long professional program, which included a one month externship in Provence. Thanks to my fluency in French, I set up an intimate network of French chefs, artisan producers, sommeliers and vintners.
I created a mandatory internship in a French restaurant as part of the month-long externship, and moved the School to a fabulous cooking facility in a 12th century chateau, overlooking the Côtes du Rhône vineyards. As Director of Professional Programs I helped the culinary school achieve accreditation, which provided national credibility for the School’s professional programs.
I then took a position as Director of Curriculum at Cook Street School of Culinary Arts before coming to Kitchen Table Cooking School as General Manager in February 2010.
My cooking style is simple yet elegant with an emphasis on using local, sustainable ingredients of the highest quality and allowing those products to shine.
I want to explore the world of food through travel and share what I learn about those cultures with others. Want to come along?