Executive Chef for NoHo Hospitality Group

I started cooking when I was 17 years old, not knowing what I was really doing. I knew that I needed the money and somehow I got a job as a dishwasher at the age of 16. Then I was asked to help on the line a year later. I worked my way up through that kitchen not realizing how happy I was while learning. At the age of 22, I knew that I wanted to become a chef, I didn't see myself doing anything else but cooking.

I have been so lucky to cross paths with so many people that are hard workers. I have had dishwashers who become cooks and they rock. I’ve had line cooks who become sous chefs and sous chefs who are now running their own places or now have jobs as Executive Chefs at restaurants. Life has given me so much and I make sure I leave a mark on every single person who works with me.

Morimoto PA and LMNO Philadelphia are the two jobs that have impacted my career the most and in very different ways. Morimoto, was when I was a very young cook with big ambitions and very low skills. It definitely had a huge impact in regards to the cultural change in my life; I spoke no English at that time and there were very few Spanish speakers in that kitchen, making my years in that kitchen very special. Today I remember those days, knowing that when you want it, the only obstacle is you. LMNO project happened during COVID-19 when it was almost impossible for the restaurant industry to staff properly. Being able to not just staff the kitchen, but also connect with staff members and have them stay part of the team until now, definitely was a huge impact in my career.

As anyone knows, finding the right balance between life and work is very hard. It is very, very hard but properly coaching your team will help you to enjoy your free time and worry very little about work when you're in your free time.

Ideal candidates have the following transferable skills: leadership, problem-solving and communication.

The Opening of LMNO in Philadelphia in the middle of a pandemic is a highlight of my career. I never went to culinary school and to be able to accomplish what was done made me feel lucky and blessed to have had tons of amazing and super talented chefs around me to learn from.

I find inspiration when traveling, in books and meeting new people.

To avoid burnout, building strategic schedules that allow you to maintain a balance between personal life and work, running, exercising and spending quality time with family are all a must.

I enjoy the following podcasts: “Chef's PSA,” “40y20” by Epazote Magazine, and “Let's Talk About Chef.”

For self-care, I run on a regular basis.