Graduated from the Colegio de Gastronomía Gato Dumas in Argentina, post-graduate degree from l’École Lenôtre in Paris, and the Instituto Internacional de Artes Culinarias Maussi Sebess in Argentina. He collaborated with several Michelin star restaurants and developed many gastronomic projects in Puerto Rico: Cocina Abierta, Nonna Cucina Rustica, and the Atelier CA, among others.

His “glocal” perspective allows him, to explore worldly cultures from a local point of view. Co-founder of PRoduce!, a virtual local market that connects producers from the island to the restaurant industry, giving them direct access to local products; earned him a nomination by the James Beard Foundation as one of the 12 leadership and resilience projects in 2021. He also created Oriundo, a research project that is dedicated to promoting the responsible consumption of local ingredients, and recently founded Mesa Redonda, a platform that aims to position Puerto Rico as the culinary mecca of the Caribbean.