Story

At the age of 18, I began my formal culinary education at Capella Beach Resort in Juan Dolio, Dominican Republic, where I immersed myself in international cuisine. By the age of 22, I had worked my way up to Second Head Chef. Determined to refine my skills further, I pursued an Executive Chef degree at the Inter-American University of Puerto Rico and successfully completed my studies. My career then took me to the Dominican Republic, Cuba, and Spain, where I expanded my knowledge of diverse cuisines. Upon moving to the United States, I worked as a Kitchen Chef at Brigham Young University (BYU), gaining valuable experience catering to a diverse community. While working in Utah, I became captivated by the excitement surrounding food trucks. The idea of serving fresh, high-quality food directly to customers and engaging with them face-to-face was the most rewarding experience of my career. With a small trailer, I launched my first food truck, offering customers the unique experience of watching their pasta being cooked right before their eyes. The overwhelming support and enthusiasm from the community fueled my passion to expand.