Born and raised in Mexico, Chef Jesus graduated in 2012 with a degree on International Culinary Business Administration.
While on school, Chef Jesus had a few internships in hotels like “Las Brisas Huatulco”, “Fiesta Inn”, “Westin Los Cabos”, and some local restaurants, where he learned about processes and production.
After graduating, he moved to Los Cabos and join the team of “Deckman’s at Havana San Jose” under Chef Drew Deckman’s supervision.
In 2013 he decided to move back home and work for a TV producer to expand their market and offer catering services, was there were he get the position as Head Chef, supervising each level of the preparation.
Chef Jesus had an internship on 2015 at The Omni Hotel in Champions Gate Florida, where he improved his skills on the operation of Hot and Cold Banquets, as well as Pastry and Baking.
After the internship Chef Jesus went back to Mexico and worked as Head Chef and Food Stylist for almost a year before he decided to open his own business, place where he improved his skills with open wood fire as well as training and managing staff.
In 2019 he joined The Greenbrier team as Sous Chef of Prime 44 and was then promoted to his current position as Chef de Cuisine in 2020.