Food

Mushroom gelato with black salt and Picual olive oil

After nearly two years of collaborating with Chef Kristof Czartoryski—producing dining experiences, cooking at private events, and conceptualizing restaurants—I gained the courage to launch my own underground dining experiences at home. I then teamed up with my talented cousin, Pastry Chef Andrea Ayala-Negrón, to elevate these into full 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 Sacapula's 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.
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