He has been evolving with the kitchen more than 17 years, studying at Le Cordon Bleu and then he made a Master at the ICIF-Italy, doing his practices in restaurants such as Celler by Can Roca, with 3 Michelin stars where he learnt several techniques and practices in the Italian contemporary restaurants.

Back to Lima, he installed his restaurant – Mayta where he imposed a new proposal and at the same time leads events representing Peru, for example: the event developed in Florida for Vanity Fair magazine, Brazil, Mexico and Canada.

Later, he landed other ideas as executive chef, in Nuna – Punta del Este – Uruguay, Suviche in Miami, Piscoteket in Oslo and Pacifico in Milan.