The following year he decided to study cooking at the hotel school Heliopolis in Seville while working in several restaurants in the city. It was when he entered to do a stage at Hacienda Benazuza when he really began to discover the passion for cooking.
This led him to be head pastry chef at elBulliHotel (2 Michelin stars), Casa Marcelo restaurant (1 Michelin star), The Fat Duck (3 Michelin stars) and even passing through the legendary restaurant ElBulli (3 Michelin stars), among others.
After directing as head chef the restaurant Benazuza in Cancun, where he managed to make his own and different proposal by making tasting menus half salty - half sweet and combining techniques from both disciplines, he decided to venture to realize a project he had in mind years ago, a place dedicated exclusively to the restaurant dessert and sweet world, giving rise to the Postrería, recognized as Best Sweet Experience of Mexico In 2015, also as one of the 120 best restaurants in Mexico for 4 consecutive years, as Best Sweet Space Mexico 2 consecutive years, among many other mentions.
In parallel he is Sweet Advisor with his company SweetConcept, performing dessert consulting and training recognized restaurants, and is in charge of the Postrería Taller, a space reserved for testing, training and training of professionals around the sweet world, as well as Kitchen Teachen, an online culinary training company and distribution of supplies, utensils and molds for pastry and cooking.
He is currently a judge on BAKE OFF Mexico, a television program on HBO MAX.