My cuisine is, at its core, an act of memory filtered through discipline. It began as something very instinctive—almost emotional—rooted in my upbringing, in the flavors of my mother, in the way food was a form of care and identity. At that stage, it wasn’t refined, but it was honest.
My cuisine is about creating something very personal and unique that people can connect with. Over time, it has evolved naturally through travel, different cultures, and experience, but Baja has always remained at the center of my cooking. Today, my style feels very Mediterranean in spirit, while still deeply rooted in Mexican and Baja California ingredients.
I was born and raised at the seaside, and that’s still the foundation of my culinary identity today. The sea, the freshness, and the purity of nature inspire the way I cook. Over the years, my cuisine became more personal — less about technique, more about emotion, simplicity, and creating memories through food.
If I had to distill it into one essential idea, it would be: discipline in technique applied to living ingredients that are increasingly vegetal, local, and expressive of place.
México is what changed the direction. After more than 20 years, it stops being “influence” and becomes environment
Perched directly above a small, almost secret cove, La Ponche is less a hotel and more a state of mind—one that trades excess for intimacy, and glamour for authenticity.