About
The Tastemaker
“ As a tastemaker in my 20 plus year career, I’ve created award-winning foods that can be found everywhere from grocery store shelves to restaurant chains ”
As a tastemaker in my 20 plus year career, I’ve created award-winning foods that can be found everywhere from grocery store shelves to restaurant chains. Along with my education in Latino studies and travels abroad, I am both Executive Chef and a Research & Development Chef to the food industry. I have consulted to an array of restaurant chains, retailers and food manufacturers, including Whole Foods, Mission Tortillas, Pizza Hut International, Driscoll’s Berries, Polly’s Pies, La Salsa, Farmer John, ConAgra, US Foodservice and Taco Bell. My recipes have been published in a cookbook for Warner Brothers Consumer Products and have developed products for Trader Joe’s. My products have been launched in Whole Foods with a line of entrees from Nourished Foods. This line of products helps end hunger by giving back to the community.
I am proud to have conducted cooking demonstrations for The Center for Latin Culinary Arts and History, the brainchild of the Father of modern Mexican Cuisine, chef John Rivera Sedlar. At IACP conferences, I have conducted panel discussions on Nurturing our Future Gastronomes encouraging kids in the kitchen.
I’ve enjoyed teaching cooking and nutrition classes to elementary students for Sunkist cooperative and Walt Disney Pictures. I have served as the Executive Chef at Granville for over 15 years. The casual dining concept opened to rave reviews for its eclectic, organic upscale menu and opened its fifth location in Pasadena following its success in West Hollywood. My cooking has been enjoyed by a number of celebrities including John Legend, Chrissy Tiegen and George Lopez, in Los Angeles through the numerous cooking demonstrations and endorsements I have executed. I was honored to be a part of the Driscoll’s Berries ideation team with Master Chefs at the Culinary Institute of America at Hyde Park, NY. I continue my culinary education with courses at the Culinary Institute of America at Greystone, along with Food Science/ Culinology courses with Research Chefs Association.
“I have consulted to an array of restaurant chains, retailers and food manufacturers”
