Food
After almost two years of collaborating with Chef Kristof Czartoryski, producing dining experiences, cooking in private events, and conceptualizing restaurants, I teamed up with my talented cousin, Pastry Chef Andrea Ayala-Negrón, to craft underground gastronomic experiences.
After our first collaboration, a portal opened. Restaurant owners and chefs approached me, inspiring me to continue experimenting with food and to conceptualize dining gatherings centered on intimacy and storytelling.
Foremost, with Andrea's help, my vision of creating orgasmic recipes became a reality with the mushroom gelato—a recipe that I developed for Rexxxetas, a concept store & restaurant 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 heighest 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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