Culinary genius
What’s your background?
“I was born and raised in Monterrey, Mexico. After dropping out of law school, I decided to go to culinary school and got my first job as a kitchen manager. A year later, I applied to a J-1 Visa program at Gold Strike Casino Resort in Tunica, MS. That was my first job in America. I went back to Toluca, Mexico and opened a little restaurant with catering services. I lived there for about a year and then had the choice of working at Four Seasons in Dallas or The St. Regis Atlanta.
