How did you become a Chef?

I was born in Quito in the Mountains, but I lived most of my life on the coast, where I learned the taste for homemade coastal cuisine from my grandmother. I began my culinary career at the end of my college years, studying at the prestigious Institute of Higher Culinary Arts and working at the same time at the Sheraton Hotel in Guayaquil   

How would you define your cuisine?

I love cooking more than anything else in my life. The aim of my cooking is to revive the customs and traditions that have been inherited from generation to generation, and I want to share the exquisiteness of our food with our national and foreign clients.   

What are your favorites products and criteria for choosing?

My kitchen is based on the use of local products, some comes directly from our garden. I choose products at local and fish markets.   

What is your signature?

My signature is the passion I put into the preparation of each of the dishes I create. My signature is respect for local products and what they represent in our traditions. When my clients taste my dishes, they leave with a story to tell.   

What professions surround you and what would you like to pass on to them?

I share with my team my passion. When you are a Chef you must prepare each dish with passion, professionalism and responsibility.  

Do you have a Chef’s tip for Sunday cooking?

Every dish should be created with patience, humility and affection.