Jesus starts his journey at the culinary school in Mexico City.
Before answering Pujol’s call where he got 2 Michelin stars, Jesus traversed some of europe’s most renowned kitchens. He immersed himself in the cultures and traditions of San Sebastian & Bilbao, in Basque country, before continuing his path in the mediterranean coast, guided by his keen interest in the native regional ingredients.
Jesus later found a home in France. Working at La Marine in Pays de la Loire at the side of his culinary mentor Alexandre Couillon , he developed his love for seafood and rigorously crafted vegetables, learning everything about seasonality savoire faire, cuissons, assaisonnement. Later, before finally returning to Mexico.
Nature speaks through his dishes, as Jesus demonstrates a deep passion for seasonality. Exceptional ingredients continue to inspire him, constantly pushing to seek new harmonies.
The culmination of this journey has been preparing him for MASA, his life’s project .