I enjoy creating food that not only satiates the appetite, but food that nurture us, from our cells to our souls. It is a pleasure to serve life as food. I am an exclusive plant-based chef, everything is created from scratch, items used to cook are not from processed, genetically modified nor contain white sugars and corn syrups, when possible, local products are my inspirations, using items without pesticides is also my goal when cooking. Serving food that nurtures, taste delicious with a beautiful presentation is a passion. I serve experiences, the menu is designed based on the clients limitations within plant foods, therefore, a 4 to 12 courses is created, and presented at an elegant table, you will enjoy an organic fine dining plant based experience out of the crowd and specifically designed for you and your guests, been them family, friend coworkers or someone you would like to impress.
After working with seasoned chef such as Anthony Moraes from The Madison, Luke Bergman from The Modern, both located in New York, places where I've learned so much and experienced beautiful ideas, I worked at a molecular cuisine in Miami from Juan Manuel Barrientos, that brought uniqueness to my Plant-based culinary. I enjoy creating food that not only satiates the appetite, but food that nurture us, from our cells to our souls. It is a pleasure to serve life as food.