What was your first industry job?
I started working in kitchens when I was 14. One of my uncles had a seafood restaurant and my dad ran a charcoal barbecue spot, so I split my time between both, at weekends, during holidays, after school – whenever I could. That’s really where everything started for me.
If you weren’t in kitchens, what would you do?
Probably boxing. Or stand-up comedy. Maybe music. Something intense and slightly chaotic.
What industry figure do you most admire?
A chef and mentor called Dave Smith. He came into my life at a very important point in my career and completely changed the way I think about food. He taught me how to integrate science into cooking, but what really stayed with me was the respect and fascination he had for Mexico – the ingredients and the techniques – before he’d even visited the country. I’ll always admire that curiosity and generosity.
What’s your pet hate in the kitchen?
People who don’t call “behind” or “backs”. And young cooks with big egos before they’ve even learned the basics.
What’s the oddest thing a customer has said to you?
I’ve had someone ask if we could bring cutlery out for tacos. Another guest once asked me if mole had Nutella in it. And years ago, while working in a seafood restaurant, someone complained that the kitchen smelled “too fishy”. Hospitality keeps you humble.
Sum up your cooking style in a single sentence
Traditional at heart, driven by nostalgia, but always looking for a creative edge.
What’s the worst review you’ve ever had?
Someone once wrote that the food didn’t feel like it had been cooked by any Mexicans. There were five Mexicans in the kitchen during that service. That one made me laugh eventually.
What advice would you give someone starting out in the industry?
Embrace the process – the mistakes, the small wins, the growth, all of it. Stay ambitious, stay humble, and try to learn from the best people you can find.
Which single item of kitchen equipment could you not live without?
A properly sharp knife. And honestly, a kitchen cloth – I always have one on me.
What would you choose to eat for your last meal?
Probably something cooked by my mum. I’m a big eater, so narrowing it down to one dish would be impossible.
À la carte or tasting menu?
Tasting menu. I love both, but a well-executed tasting menu gives you more control, greater sustainability and a better way to showcase great produce.
What’s the best meal you’ve ever had in a restaurant?
In the UK, probably at AngloThai. I really respect how fearless they are with spice and how true they stay to Thai flavours. Outside the UK, probably Don Julio. One of the best dining experiences I’ve ever had.
What’s your favourite fast food joint?
Carnitas tacos and an ice-cold bottle of Coca-Cola. Nothing beats that.
What’s the dish you wish you’d thought of?
The new generation of trompo cooking coming out of Mexico right now – black pastor, steak trompos, picanha trompos, all of it. It’s creative, excessive, rooted in tradition and constantly evolving at the same time. I love that.
MasterChef or Great British Menu?
Great British Menu. It’s got me hooked more over the years.
What’s the most overrated food?
Probably loaded nachos. By the time they arrive at the table, they’re usually just a soggy mess. I’d rather have chilaquiles any day.
You’re restaurant dictator for a day. What would you ban?
White socks in the kitchen. AirPods during service. And people who don’t say hello when they walk in or goodbye when they leave. Basic kitchen respect matters.
Who would your dream dinner party guests be?
All the mentors and chefs who’ve guided me throughout my career, my closest friends and my family. Getting everyone around the same table would probably be impossible, which is exactly why I’d want it.
What’s your earliest food memory?
Eating fried octopus quesadillas, shrimp cocktails, and ceviche with avocado and mayo at seafood restaurants as a kid in Mexico. I was obsessed with pickled jalapeños from a stupidly young age.
TikTok or Instagram?
Instagram. TikTok never really got me.
What’s the closest you’ve ever come to death?
When I was a kid, I fell into a well and shattered my nose. The bone ended up millimetres away from causing a brain haemorrhage. I’ve always felt incredibly lucky after that, like I’m here for a reason.
Where do you go when you want to let your hair down?
Usually Camden or east London. Black Heart in Camden is always a favourite, or The Dev for a few drinks. Mostly anywhere with good music, good people and a proper gig atmosphere.
What’s your tipple of choice?
Either a good Malbec – ideally Catena Zapata – or mezcal. A Mezcal Negroni is hard to beat too.
What’s your favourite food and drink pairing?
Anything that involves dipping bread or cake into something hot. A concha dipped into hot chocolate is probably peak comfort for me. Same with biscuits and milk. Simple, nostalgic, unbeatable.
What do you consider to be your signature dish?
Probably my trout aguachile verde. It brings together British produce with Mexican technique and flavour: smoked green mole, green aguachile and trout, sometimes with spices influenced by London’s Indian food scene. It still feels very Mexican, but filtered through where I am now.