My cooking style is very broad: Asian cuisine, Spanish Cusine, Molecular Gastronomy, Pan-Latin, Southern, European, etc. Basically I can mimic any recipe and make it my own, by adding a twist of Chef Henrí.
Worked for hotel infustries in the area of banquets, line cook, cafe chef, and garde manager. I worked in prestigious places such as The Ritz Carton and St. Regis. My base ground of knowledge comes from my education at the Art Institute of Orange County. I am also a certified bar tender, followed by different types of certifications.