I believe in beauty, simplicity and honesty. They guide everything I do. The products I develop, the clients I work for, the food I prepare for my guests.
A good example of my work at Tramontana is ChefBNE, a transmedia food and history project designed to reposition the National Library of Spain and help them reach a broader audience. We created a 12 video series with Spains' most prominent chefs, food bloggers and food historians to date. I’m proud to say it was featured in most of my favourite media outlets, among them: The New York Times, Tapas Magazine, Condé Nast Traveler and Yorokobu.
Last year I was selected by Imagine Food Tech Basque Culinary Center to participate in their 10 day innovation program to create world changing solutions to the challenges of our food system. Here's a glimpse of that journey.
On the side, I'm developing What's Fresh, a mobile app to help you know what fruits and vegetables are in season right now and editing a short documentary on women, heritage and food in the state of Oaxaca, Mexico.
I used to have a pop-up called La Fonda where I cooked and shared the flavours of my native Mexico with other adventurous foodies. I've shared my experience in this interview with VICE Spain and have partnered with VizEat for a behind the scenes peek into one of my private dinners in this video for Canal Cocina.
Feel free to drop me a line and say hi :)