International chef with 25 years of experience, born in Querétaro, Mexico. His unique style is rooted in Indian, Pre-Hispanic, and Mediterranean cuisines.
He is also a collaborator and facilitator of entheogenic experiences, with extensive knowledge of ancestral remedies such as cacao, bobinsana, and morning glory.
Additionally, he has vast experience in utilizing food as a foundation for Traditional Chinese Medicine.
Multidisciplinary by nature, he is passionate about developing projects with a distinctive personality, fostering creativity among those involved.
His professional training includes a Bachelor's degree in Gastronomic Business, a Master’s in Administration and Finance, a Master’s in Traditional Chinese Medicine, as well as diplomas in Holistic Nutrition, Ayurvedic Medicine, Group Management, Organizational Psychology, and Problem-Solving, among others.
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Plant Medicine
September 4 - 7, 2025
