Food and art are both part of my work. I was born and raised in Peru and now work in New York City, bringing more than fifteen years of culinary experience to private clients and hospitality businesses.

For private-chef bookings, I develop meals around the client’s tastes, dietary needs, and daily routine. My work ranges from intimate dinners to preparing food for the week, with an emphasis on fresh ingredients and health-conscious cooking.

Events offer a different opportunity to create something personal. I work with clients on custom menus for small gatherings and larger celebrations, adapting the food to the occasion and using locally sourced ingredients.

I also support restaurants through consulting. That work includes improving kitchen workflow, controlling costs, reducing waste, and training staff. It allows me to apply my experience to the systems behind service as well as the food guests receive.