Originally from Mexico City, his first approach to cooking was led by his grandmother and his uncle Luis Adrián, who offered catering services in Acapulco; from that moment, he got captivated by the gastronomic art, as he grew up among aromas, spices, and traditional events.
In 2005, when he was 17, he decided to study Culinary Arts at the École de Cuisine while working at the renowned Au Pied de Cochon restaurant.
Once he completed his studies and after a short season in Baja California Sur, he decided to continue his professional experience in Riviera Maya, where he worked for ultra-luxury hotels. He then pursued a second career in Nutrition and Gastronomy at Universidad La Salle Cancún.
It is worth mentioning that Ernesto has worked alongside internationally renowned chefs such as Guy Santoro, Vincent Wallez, Yann Gallon, and Eric Pansu. After a few years of learning and living great experiences, he has decided to return to Baja California Sur as an Executive Sous Chef at Grand Velas Los Cabos.
Originally from Mexico City, his first approach to cooking was led by his grandmother and his uncle Luis Adrián, who offered catering services in Acapulco; from that moment, he got captivated by the gastronomic art, as he grew up among aromas, spices, and traditional events.
In 2005, when he was 17, he decided to study Culinary Arts at the École de Cuisine while working at the renowned Au Pied de Cochon restaurant.
Once he completed his studies and after a short season in Baja California Sur, he decided to continue his professional experience in Riviera Maya, where he worked for ultra-luxury hotels. He then pursued a second career in Nutrition and Gastronomy at Universidad La Salle Cancún.
It is worth mentioning that Ernesto has worked alongside internationally renowned chefs such as Guy Santoro, Vincent Wallez, Yann Gallon, and Eric Pansu. After a few years of learning and living great experiences, he has decided to return to Baja California Sur as an Executive Sous Chef at Grand Velas Los Cabos.
