Food
After nearly two years of collaborating with Chef Kristof Czartoryski, producing dining experiences, cooking at private events, and conceptualizing restaurants, I teamed up with my talented cousin, Pastry Chef Andrea Ayala-Negrón, to create gastronomic experiences.
Foremost, 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. The gelato 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 Sacapulas black salt.
Cooking is my love language, and 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.
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