What advice do you have for aspiring chefs?
My advice to aspiring chefs is to work hard, not just work for the money, be open to new things and always stay humble.
What are your future plans as a Mexican celebrity chef?
Right now things are complicated because of the pandemic, but I plan to return to Hong Kong to cook Mexican food and travel more, and I also plan to study and travel more in southeastern Mexico. Doing more research on biodiversity in Mexico and ways to preserve it.
When you make different products every day, where do you get your inspiration?
I draw inspiration from the culture and ingredients of each dish, from the bonds they create.
The theme of local food, from smaller, specialized producers who are personally known, is becoming increasingly important. What are some of your local partners that you draw inspiration from?
I’m all for helping local producers and sustainable ways to produce food and ingredients, it’s something I’m very passionate about. I believe there is also a need to preserve the world’s biodiversity. It is our responsibility as chefs to not only create delicious and good looking plates, but also to have an ethical way of preparing and sharing food.
What do you think is the most important/winning feature of your food?
My food is prepared with ethics and respect for the producers, the environment and health. It does not aim to be pretentious, but simple, colorful and delicious.
What are the most important considerations when creating your menu?the ingredients from the sea, the current
weather, sharing the culture and a story behind each dish are the most important considerations when creating my menus.