Chef Mariano grew up in Sinaloa, Northwest of Mexico, a State that shares the Pacific Sea and The Sea of Cortez. While technically trained at Cordon Bleu in Canada, Mariano attributes his skills and passion for cooking to his mother and grandmother.
Mariano has worked as a chef, gastronomy advisor, and restaurant consultant in Mexico, Canada, London, Switzerland, Spain, and now San Francisco with experience in Michelin starred restaurants.
He has expertise in Mexican, French, and Spanish cooking. His passion is creating fresh, sustainable, and authentic culinary experiences.