Born in New York, 1st generation Colombian Descent, I grew up in Wilmington, NC. I have always had a passion for creating in the kitchen. Taught by my father, a three-time James Beard Award Winner, I have always sought to impress. I worked in my father's kitchen as a dishwasher to busboy to prep cook at 14. I eventually left to work for and train under executive chefs from the finest restaurants in Wilmington, NC, and Naples, FL. honing my skills in molecular gastronomy. I find great pleasure when I am provided the opportunity to combine my passions in history and science with the culinary ancientness of the food we eat.