Originally from Tepic, Nayarit, he studied Gastronomy at the Technological University of Nayarit, where he had the opportunity to do internships at the restaurants Café Des Artistes del mar and Áperi, owned by Chefs Thierry Blouet and Matteo Salas. He also worked under the direction of Chef Gerardo Rivera, in chains such as Grand Fiesta Americana. He directed the kitchen of the restaurant “Bosque Mexican Cuisine” in Tokyo Japan, where he had the invaluable opportunity to understand and connect with the culture of that country and its gastronomy. At Imanta, his purpose is to transmit the message of authentic cuisine, using the highest quality products and highlighting them with his very particular culinary technique. His goal is to position the richness of Nayarit’s gastronomy at an international level.