He was born in Arequipa, Peru in 1985. He started his studies there, in Biomedicine, while working in gastronomy. He decided to devote himself to the world of flavors, which captivated him completely, and settled in Buenos Aires to formalize his studies at the Argentine Institute of Gastronomy. He was, for a short time, teacher of a cooking school, but he decided on the adrenaline and daily challenges of being inside the kitchen. In Calafate, Argentina, he worked at a Relais Chateaux and then with the Spanish Berasategui he discovered other ways of seeing the kitchen.