My identity as a chef is the sum of all the kitchens I have had the opportunity to work in, my formal training, and my
love of eating out and discovering new foods and places. All of that has broadened my perspective and helped shape
my palate over the years.

I think my cooking has matured. When I look at the menus I created seven or eight years ago and compare them with
what I do today, I can see that evolution. I have also realized that I can work with different types of cuisine and feel
comfortable doing so.

This past year, my tasting menu was dedicated to the ecosystems of Baja California. We set out to incorporate seven
ecosystems, and the sea played a very important role. To me, that extraordinary sea is one of the most beautiful things
about Baja California.

Beyond what we find in the sea, the region offers a remarkable variety of ingredients, vegetables, and proteins. In my opinion, Baja California has some of the finest ingredients of any region in the world.

I think the ingredients that define my cooking and that I most enjoy using are wine, butter, and vinegar, or another
source of acidity. I like combining those flavor profiles and bringing some acidity to my dishes. Butter, in particular, is
something I love to cook with.

It is something we chefs sometimes have to grapple with: the ideas we want to bring to our menus or dishes are not
always feasible during service. It also depends on the type of restaurant.

For me, the balance lies in having sound technique and being able to apply it in a way that works during service. That is
where intuition comes in: considering whether a preparation or dish can be executed properly and on time.

It is about balancing the techniques I want to use with my intuition about whether they will work during service.

It is complex, and it is not a one-person job. I think it is always important to work with someone who has experience
and expertise in wine. In my case, that was Antonio Mortera, my general manager. We developed our latest tasting
menu together, with him focusing closely on the pairings.

We worked hand in hand: he would explain that we needed a dish with certain characteristics, and I would find a way
to create it without losing my own cooking style or what I wanted to express through the menu.

I believe a good pairing requires a very subtle balance, so that neither the wine overshadows the food nor the food overshadows the wine.

I believe Valle de Guadalupe has become a benchmark both in México and Internationally. We have a wide variety of
exceptionally high-quality ingredients and many talented chefs with restaurants in the valley.

Baja California also has a relatively young culinary identity, which gives us the creative freedom to be a little more daring and adventurous in the way we cook.

When it comes to wine, I still consider Valle de Guadalupe the best wine region in México. For all those reasons, I see it as a benchmark both nationally and Internationally.

For me, an exceptional culinary experience has to bring together several elements. As a chef, my first priority is food
that is thoughtfully conceived, well prepared, and well executed.

The service should live up to the kind of place you are visiting, and if you are having a tasting menu with wine pairings, those pairings need to work well too.

Price is another important factor. Some restaurants charge so much that, however delicious the food and however good
the service, you do not leave wanting to return.

I think we also need to find a balance in what we charge for our work, without overpricing it.

At EMAT, our approach to sustainability goes beyond the environmental side. To me, sustainability also includes the
economic side; it is a very broad concept.

The menu we created incorporates preservation techniques such as curing, smoking, and escabeche from the outset, to
extend the life of our ingredients. That helps us minimize waste and also supports the restaurant financially.

I think that is the most important part of what we are doing today: trying to do more with less.

Japan inspires me a great deal. I admire its techniques, the respect for ingredients, and the extraordinary quality of
those ingredients.

I am also inspired by the Mediterranean cooking of Spain, Italy, Greece, and, to some extent, France. Those cuisines formed the foundation of my education and training, and I do not think I would be the chef I am today without them.

I believe a chef is definned by all the work and experience behind them. I try to use ingredients from Baja California and
interpret them through what I know and what I enjoy cooking.

In my case, there is a strong Mediterranean influence, and because I love Japanese cuisine, I also incorporate some of its flavors and techniques. I would describe it as using the techniques and certain flavors I love from those regions with ingredients from Baja California.

Beyond trends, what kind of legacy do you hope to build—and how do you envision the future of Baja’s cuisine on the global stage?

My goal today is to create new projects, rather than remain focused on just one, and to keep growing and seeking new
challenges. I am about to open my first independent concept, and next year I would like to be running it and welcoming guests.

I am very excited: it is something I have wanted to do for a long time, and now the opportunity has come. Opportunities have also opened up for me in the United States to develop new projects and concepts, so I would not rule out doing that there.

As for the future of Baja California’s cuisine, I believe the Michelin stars and other recognition the region has received
have given us International visibility. There are great chefs here, and we have exceptional ingredients. That is why I
believe our cuisine will keep growing, evolving, and maintaining a strong presence.