I grew up on the city’s west side in a community known as Little Village (La Villita). For the most part I enjoyed this neighborhood because it was so rich in Mexican culture. Like many of our neighbours, my parents had moved to Chicago from Mexico. It is the largest foreign-born Mexican population in all of Chicago. I got to experience Little Mexico even though I was in the USA. As a kid, I didn’t appreciate it as much as I do now as an adult.

I moved to New York when I was 21, to challenge myself to become a better cook among the best restaurants. I then set out to travel to Europe for the first time and I spent a few months moving around and working. I was contacted about a position at a restaurant — Noma — in Copenhagen, which I quickly accepted. I felt it was that moment of ‘right place, right time’, and it worked out. I stayed at the restaurant for five years. Now I have been in Copenhagen for 10 years and it is definitely home for me.

I definitely felt that I was taking a huge risk by moving to a new country where I didn’t know anyone. When I moved here, I didn’t even have a face-to-face conversation with my boss, so it was a huge leap of faith. I drew a lot of inspiration from my parents — they were immigrants to the United States from Mexico in the 1980s. After my move, I suddenly had a much greater admiration for my parents, who moved without a job or even speaking English. I didn’t understand the magnitude of it all until I was doing it myself. I have great tenacity because of them. My parents, and the broader immigrant story of overcoming such a move, are really inspiring and keep me determined to succeed.

My first experience in Europe was extremely invigorating, both gastronomically and personally, and I continue to be inspired by the new information I learn about Copenhagen, which has a direct influence on my creativity, because what I have seen blends with my past experiences to inform the new flavors that I discover.

I would say it’s keeping your eyes and ears open, networking and making conversations with those around you. Creatives have this natural way of finding their own kind.

I’ve been very lucky to work with a lot of talented people. What is great about this city is that you do feel a sense of community and support from other chefs and former colleagues.

You can tell a lot about the city you’re in when you eat at a local restaurant. I think you get a sense of the culture by experiencing a meal somewhere. I don’t think it’s just the food either —  the way you experience service can also tell you about the city. 

Food is so important to our society, not just as nourishment, but as a means to maintain a healthy cycle of life. We need restaurants to support chefs, farmers, designers and so on. They all use resources from this earth to work on their craft. The 2020 pandemic has been helpful to shed some light on what we are doing well in our industry, and what needs to change. We all know that food brings us together, but now I feel people have become more conscious of their eating habits and practices. We’ve also come to appreciate how much of a luxury it is to be able to eat out and share a meal with someone. 

Stepping away from Noma forced me to answer who I am and what I’m aiming to be. I was able to see myself in the greater picture, and I was able to find a purpose for myself in cooking.

We would be nowhere without our corn producers from Oaxaca and Mérida. Of course there’s also all of our food purveyors, and we can’t forget about the people who help design our brand and make our plates. They are just as important.

We make sure to understand where our inspiration in Mexico comes from, then we apply it to our home here in Copenhagen. I always say it needs to taste like you’re eating at someone’s home — and that you are eating it here in Copenhagen.

I love being inspired by my past, my travels, my surroundings and my team. I think cooking is an ever-changing process, which is what makes it so exciting. It is constantly evolving based on experiences and my team’s interaction.

Restaurant business owners have been hit hard by the pandemic and have had to limit their earnings. We actually found that we work better as a restaurant with a tighter menu and crew; we plan on continuing this smaller offering. I think too, the diner needs to understand that restaurants run on tight margins, and perhaps having a huge menu is not the best option for anyone. We’ve also stopped using paper menus, which has been amazing. But as for the full effects on the industry, it’s too soon for me to say. There’s a lot to think about, and my main priority is having my business survive through this pandemic. 

I’m a lot more comfortable with simple things, executed with care. The older I get, the more I tend to enjoy the simple things — like dishes with fewer ingredients. If something is done correctly, you don’t need a lot.

I love people-watching at King’s Garden. Or, when seeking inspiration, I’ll go for a run or head on a bike ride. For meeting my friends, I’ll head to Pompette wine bar in Nørrebro. For the best New Nordic food, Noma wins hands-down every time. A favorite shop in Copenhagen for a treat would be Beauty Avenue. They make really nice organic creams and cleaners that use a lot of botanicals. Another cool shop for food is Lille Bakery. It holds an occasional farmers market selling amazing produce. For takeaway, Poulette sells a super tasty tiramisu! 

La Villita neighbourhood, to see my friends and family, and to eat Mexican food! Try El Faro in La Villita.

Aisle for long flights, window for domestic.

Energetic.