My Story

I grew up surrounded by incredible food. My mom is an amazing cook — thanks to her, my palate was shaped by a huge variety of cuisines from the time I was little. This passion for food wasn't something I learned, it's something I carry in my bones. I'm Chilean, and the richness of Latin American flavors is the foundation of everything I do.

I trained at PICA (Pacific Institute of Culinary Arts) on Granville Island, where I completed both the culinary program and the baking & pastry program. That dual training gives me a versatility most chefs don't have — I can cook you a five-course dinner and then make you a showstopping birthday cake.

After graduating, I worked at the Vancouver Club, one of the city's most prestigious private members' clubs. From there, I was hired as part of the core opening team at Nook's Kitsilano location — the kind of chef they rely on when the pressure is on and everything has to be perfect.

Today I'm an independent personal chef, and honestly, it's what I was always meant to do. I love getting to know my clients, understanding exactly what they need, and creating food that genuinely changes their lives. Whether it's weekly meal prep, a chef day in your home, or an elevated private evening — I put my whole heart into every plate.

What Makes Me Different?

I'm a personal chef who tailors every meal to your specific needs. If you're celiac, vegan, keto, or allergen-free, you won't receive a generic adaptation — you'll receive dishes crafted with the same technique, presentation, and depth of flavor as any fine dining menu. For many of my clients, it's the first time they've experienced exceptional food without a single compromise. That's exactly the standard I hold.

I am a personal chef in the truest sense. I cook in your kitchen, with absolute dedication and attention to detail. There are no production lines, no pre-set menus — every dish is designed to your palate, your nutritional needs, and your lifestyle.

My culinary range spans from the comforting to the refined. Classical Latin cuisine, French technique, professional pastry, high-performance athlete meals, elevated private evenings with beverage pairings — I bring the same level of precision and passion to every discipline.