What was your first industry job?
It was a small coffee shop owned by my mom.
If you weren’t in kitchens, what would you do?
I would be on the fields, playing football.
What industry figure do you most admire, and why?
Oswaldo Oliva, because of his background, career path and creativity.
Sum up your cooking style in a single sentence…
Classic with aesthetic reinterpretation.
What’s the worst review you’ve ever had?
Nothing in particular springs to mind.
Which single item of kitchen equipment could you not live without?
What would you choose to eat for your last meal?
Beef and chorizo tlayuda with tequila on the side.
À la carte or tasting menu?
I really enjoy the experience of a tasting menu when it is well executed
What’s the best meal you’ve ever had in a restaurant?
Pujol in Mexico City.
What’s the dish you wish you’d thought of?
Tacos! And all the wide variety of dishes that can be made out of a tortilla.
Restaurant dictator for a day – what would you ban?
What’s your earliest food memory?
Eating eggs in every possible shape.
Twitter or Instagram?
Where do you go when you want to let your hair down?
Best restaurants in town.
What advice would you give someone starting out in the industry?
Be patient and passionate.