Family is at the heart of everything I do; being a devoted husband and father brings me my greatest joy. My wife Jennifer and I are blessed with two wonderful daughters, Josie and Brooke, who—along with our energetic grandchildren—keep our lives vibrant and full of laughter. Their constant support and enthusiasm inspire me every day.
I was born in Peru to a German mother and a Spanish father, and my multicultural upbringing introduced me to an extraordinary range of flavors, traditions, and culinary experiences from a young age. Some of my earliest and fondest memories are of cooking beside my grandmother, learning the secrets of her kitchen and developing a lifelong passion for food. When I was a teenager, our family moved to Toronto, Canada, where the city’s incredible diversity and endless culinary offerings fueled my ambition to become a chef.
Following culinary school, I won the Canadian Black Box Championship, apprenticed at the World Black Box Championship and gained valuable experience in some of the finest restaurants in Toronto.
My culinary journey has allowed me to work in some of Canada’s most acclaimed restaurants, including Canoe, Auberge du Pommier, and Scaramouche. Eager to broaden my horizons, I transitioned into the hotel industry, where I was honored to participate in opening and rebranding prestigious properties such as the Westin Charlotte, The Umstead Hotel and Spa, Le Meridien & Sheraton, and the Sheraton Bloomington in Minnesota. Most recently, I played a key role at the JW Charlotte Hotel as Executive Chef. Notably, The Umstead Hotel achieved the distinction of becoming North Carolina’s first Five Diamond Hotel just four months after opening—a testament to our team’s dedication and excellence. For the past five years, I have led the culinary team at JW Charlotte, continuously striving to elevate the dining experience for our guests. Outside the kitchen, I nurture my creativity with carpentry projects and photography, finding inspiration in craftsmanship and visual storytelling.
