During the past few years he has transformed the perception of doing and thinking about cooking. His creativity doesn’t obey limits to creation – and much less, limits to innovation. Food sustainability is his obsession; his mission is to contribute his expertise to reduce poor nutrition.
He has designed courses in academic settings such as Le Cordon Bleu, San Ignacio de Loyola University, and the Universidad del Pacífico. He is currently part of the group of WWF ambassadors in Peru and is the chef charged with bringing Peruvian cuisine to the Holland America cruise line fleet of ships. He represented Peru at the Bocuse d'Or Latin America in 2015.
In 2016 he was Gastronomic Director for the Mistura fair, and he represented his country at the Food Congress "Identitá Golose" in Milan that same year.
His socio-environmental trajectory led him to found in 2014, together with his life partner, CCORI: COCINA ÓPTIMA, an organization dedicated to the research and development of educational programs in food optimization for community kitchens.
He is co-author of the book "Tasty Peruvian insects: from traditional food to gastronomic innovation".
He collaborated with the Nordic Food Lab on the research trip for the Phaidon Publishing book "ON EATING INSECTS" during his work at Noma restaurant in Copenhagen, Denmark.
He led the luncheon at the annual meeting of the United Nations in Rome in 2017.
He is also currently the creative chef of the Peruvian signature cuisine restaurant, Intimo, which was awarded as the best Peruvian restaurant in Miami in 2021.