Food
Food has been my greatest love long before it became anything official. It started with my grandmothers teaching me how to cook "a ojo" and the basics of agriculture. Harvesting, drying and toasting coffee was my favorite weekend activity as a child. From there it grew into experimenting in the kitchen and traveling to eat and learn from other cultures.
Collaborating with Chef Kristof Czartoryski, producing dining experiences, cooking at private events, and conceptualizing restaurants, sharpened both my cooking and production skills. From there, I launched my own underground dining gatherings and teamed up with my talented cousin, Pastry Chef Andrea Ayala-Negrón, to elevate them into a full gastronomic experience.
With Andrea's help, my vision of creating orgasmic recipes became a reality with the mushroom gelato, a recipe I developed for Rexxxetas, a concept store I was orchestrating. It was inspired by my birthday trip to Guatemala in February 2023, where my heart burst open amidst unforgettable feasts and a violent volcano eruption. It is served with Picual olive oil and Sacapula's black salt.
Everything I create comes from the highest version of myself. I don't see it as a job or service; if I feed you, I am loving you.
Follow me to see my experiments and gatherings.