What inspired you to become a chef?
Eating the food of my dad’s friend from Mexico. Walking into his kitchen and seeing him and his wife cook from scratch were some of my best memories as a kid. I had some of my best meals there.
How did your time away from Cordillera to work in other kitchens enhance your culinary skills?
I spent a few years working at Cooper’s Meat Market with a good friend of mine, Chef Andy Lugo. Working there, I gained knowledge on trimming brisket, ribs and making sausage, as well as perfecting my skills on cooking BBQ.
What do you like most about working at Cordillera Ranch?
Being able to work with fresh ingredients, and the people I work with.
Who has had the biggest influence on your cooking style?
Chef Isaac Cantu, Executive Chef at The Clubs of Cordillera Ranch.
Do you have a signature dish?
I don’t think chefs should have a signature dish.
How do you decide what goes on the menu?
Through what’s in season. For instance, in the fall we make a butternut squash soup.
Where do you find inspiration for new dishes?
Books, going out to eat at new places, and my coworkers.
Aside from BBQ, do you have a favorite cuisine you like to cook?
I like making pasta dishes and braising.
Is there a dish you are still trying to perfect?
Yes, carrot terrine.
What’s one food trend you secretly love – and one you would happily see disappear?
I love the cucumber salad trend; hate the “butter and cake frost” trend.
Tell us about your BBQ Truck!
I started the food truck with my buddy Mikey Guzman back in 2023. We’re open on Mondays from 11:00am to 3:00pm in San Antonio. We sell brisket, ribs, pulled pork, sandwiches and sides. I would say my favorite item we sell on the truck is our pulled pork sandwich.
What does your wife and daughter ask you to cook?
My wife likes it when I make creamy peas with bacon, and my daughter always want me to make crab boils.
Describe your most happy life experience thus far?
Road trips to Colorado with my wife and daughter. Nothing beats that.
What motivates you to succeed?
My family, but always putting God first.
As a child, what did you want to be when you grew up?
A comedian.
What is your favorite genre of music?
Old school rap and country music. I mostly listen to Zach Bryan.
If you could time travel, where would you go?
To the time Jesus was alive, to meet him.
What was your most recent adventure?
Went to DC last year with my wife and daughter.
Who is your hero/mentor, and why?
My dad is my hero. He is from Veracruz, Mexico, came to the States, and built a life for me and my siblings. My dad’s struggles and what he has been through is a big part of who I am today.
What did you learn from your parents’ work ethic?
I learned the importance of being dependable — to always keep my word. When I went into my first kitchen job after culinary school, my dad told me “to always stay humble and work hard even when no one is watching.” Seeing my dad build his salvage yard from the ground up shaped the work ethic I have today.
Who would your ideal guests at a dinner party be – real or fictional, living or dead, famous or not?
Jesus and my nephew Noah who passed away in 2024.
What is your favorite meal?
Sunday Brunch at the Burnt Bean Company in Seguin. The Blue October sandwich is life changing.
Anything that would surprise others about yourself?
I’m a die-hard Tennessee Titan fan!!!!!
