I am a life-long chef with nearly 15 years in the restaurant and catering industry. I was awarded a full-tuition scholarship after my participation in the Careers through Culinary Arts Program (C-CAP) and studied at New England Culinary Institute in Montpelier, Vermont. I have worked in restaurants across the US and abroad at La Mar by Gaston Acurio (Number 17, Latin America's Top 50 Restaurants, 2018) and Barra Lima (World's 50 Best Discovery List, 2019), as well as working with Chef Emilio Macias (Astrid y Gaston, Number 33 World’s 50 Best, 2018) while living and studying the culture and cuisine in Lima, Peru.

I began my early cooking career here in Scottsdale at Petite Maison, and I have worked as Sous Chef in restaurants such as Isabella's Kitchen, Prado at The OMNI Montelucia, Francine, and Zinc Bistro.

I was also the Chef de Saucier under a CMC (Chef Robert Mancuso, ACF Certified Master Chef) at The Bohemian Grove in Northern California, and a chef at sea aboard the M/V Excellence while working in Seattle, Washington.

After leaving the restaurant industry, I've turned my passion towards bringing excellent dining experiences right to your home, parties, and to events across the valley with my company Rojo Food Concepts & Catering LLC.