From 2002 to the present day, he has been the executive chef. His specialty has been to combine French and Mexican cuisines. Throughout his tenure at Villa Montaña, he has had impressive achievements, such as appear on covers of magazines and on the recipe book The Small Luxury Cookbook: Recipes from Small Luxury Hotels of the World. He was in charge of catering the International Film Festival of Morelia in its beginnings. On the Fox Sports channel he has spoken about his cooking.

He was a coach in the worldwide cooking competition “Bocus d’Or,” and he has participated in dinners with renowned national and international chefs in the festival “Morelia en Boca.”

He completed his professional training in the Chicago restaurant “Mexique” with Chef Carlos Gaytán, the first Mexican to obtain the prestigious Michelin star, and in February of 2018 he prepared a tasty meal with Carlos Gaytán in Villa Montaña.

• In the Hotel Fairmont in Acapulco he was the chef de partie (station chef), and there he participated in various cooking competitions like “La Copa Vatel,” the regional and national “El Bocuse d’Or”—a world renowned competition—and he was recognized as the best cook of the hotel among roughly 100 cooks.
• In the Hotel Presidente Intercontinental located in Mexico City, in the restaurant “Au pied de cochon,” he was a chef de partie alongside Guy Santoro.
• In the Hotel Camino Real Acapulco he was the primary chef specializing in international cuisine and seafood.
• In the Camino Real Mexico he was an assistant chef of international dishes.
• In the restaurant “Le Jardín des Artistes” he was an assistant chef of French cuisine.
• In the majority of his positions, he collaborated with French chefs, and it is worth noting that he is a member of the Vatel Club México.