Baja California has a very special energy because of its contrasts. You can feel the ocean, the desert, the mountains, and the vineyards all at once, and that naturally influences the way we cook. For me, translating the landscape into food means listening to the region and respecting what it gives us. The sea brings freshness and purity, the desert brings intensity and character, and the vineyards create this beautiful culture of gathering and sharing around food and wine. When guests dine with us, I want them to feel connected to Baja, not only through flavor, but through the atmosphere, the ingredients, and the story behind every dish.

Seafood and vegetables are definitely at the heart of my kitchen. Ingredients like seasonal greens, uni, abalone, oysters, and local shellfish are incredibly inspiring because they reflect the richness of our coastline and fields. But I’m equally connected to ingredients that remind me of home and childhood, such as corn, chiles, citrus, herbs, and vegetables grown nearby. Many of those flavors bring me back to meals that I treasure, where cooking was simple, generous, and full of care. Those ingredients are indispensable because they carry memory and identity and allow me to create food that feels deeply personal.

I believe cooking needs both precision and intuition. Technique gives you confidence, discipline, and consistency, and my training (especially my time in France) really shaped that part of me. But intuition is what gives food soul. Sometimes the best ideas come from a memory, an emotion, or simply reacting to a beautiful ingredient in the moment.

In Valle de Guadalupe, wine is part of everyday life and culture, so creating a menu around it feels very natural. For me, pairing is not only about complementing the wine, but about creating harmony and emotion between the plate and the glass. We think carefully about texture, acidity, freshness, and balance so that neither overpowers the other. The most beautiful pairings are the ones where both elements elevate each other and create a memorable experience for the guest.

Sustainability begins with respect, respect for the land, the sea, and the people behind every ingredient. Staying true to everything. We work closely with local fishermen, farmers, and producers who share those values, and we constantly adapt our menus based on seasonality and availability. A lot of the most important work happens quietly behind the scenes: reducing waste, using ingredients thoughtfully, supporting local communities, and making decisions that protect the future of the region.

Sometimes sustainability also becomes an opportunity to create something meaningful for our guests. For example, we recycle olive oil from the kitchen and transform it into handmade soap for guests at Valle. It’s a small gesture, but it reflects the philosophy behind everything we do, being thoughtful about resources, finding beauty in reuse, and creating experiences that feel personal and connected to the region. I think sustainability should feel natural and sincere, not performative. It’s simply part of cooking and living responsibly.

My vision has been shaped by many experiences throughout my life. Growing up between south of México and Ensenada gave me two very different but equally important perspectives on food. Culinary school in Puebla deepened my appreciation for the richness of Mexican gastronomy, and my time staging in France taught me discipline and technique. But at the end of the day, everything comes back to Baja California. The goal is never to imitate another culture, but to take inspiration from those experiences and express them through the ingredients, flavors, and spirit of this region.

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?

More than anything, I hope to contribute to a lasting identity for Baja California/Mexican cuisine, one built on authenticity, creativity, and pride in our region. I want to help create opportunities for future generations of cooks, farmers, fishermen, and artisans, and to continue showing the world the depth and beauty of Mexican cuisine.