Originally from Coatzacoalcos, Veracruz, Lucho lived part of his childhood and early teen years in Nashville, Tennessee.
By the age of 14 he returned to Veracruz, where he embarked on his first formal job in a kitchen. At the age of 17 he established himself in Cancún, where he arrived with the firm purpose of studying gastronomy.
A few years later he traveled to Mexico City, where he became part of the team at Quintonil, he later went on to helm Mia Domenica and Maximo Bistrot, an emblem of the Mexican gastronomical scene and rated one of the best restaurants in the world.
He continued his culinary journey at Maximo Bistrot with Chef Eduardo García, who has been revolutionary in crafting dishes with a wide range of techniques, while also honoring Mexico’s most treasured ingredients.