Erick Melendrez, originally from Tepic, Nayarit, found his passion for gastronomy at an early age. He studied at the Universidad Tecnológica de Nayarit, where he strengthened his culinary training and gained valuable experience during internships at renowned restaurants such as Café des Artistes del Mar and Áperi. These opportunities shaped his vision of cuisine with an emphasis on detail and excellence.

Throughout his career, he worked under the guidance of acclaimed chefs such as Gerardo Rivera and Apolinar Gómez, contributing to luxury brands like Grand Fiesta Americana Los Cabos and Puerto Vallarta. He later led the kitchen at Bosque Mexican Cuisine in Tokyo, Japan—an invaluable opportunity that allowed him to connect deeply with Japanese culture and its culinary traditions.

For five years, he managed the food and beverage department at Imanta Resorts in Punta de Mita, Nayarit, further developing his leadership and expertise in luxury hospitality. Today, Erick is co-owner of Marcelo and Pata de Perro, two projects dedicated to Neapolitan-style pizza. These ventures reflect his commitment to innovation, authenticity, and passion for blending tradition with creativity, offering diners unique and memorable experiences rooted in both local and global inspiration.