I started in the very young culinary world working in the intercontinental hotel chain and then trained as a professional cook in the USA. There I lived 7 years, working in restaurants of different trends. On my return to Venezuela I was a professor of culinary arts and owner of my first catering and restaurant. After 4 years I decided to come to Spain where I worked with the Tragaluz group for 2 years and then develop the concept of which I am now the owner and director of R&D, Chivuos,