CHEFJASMIN
My culinary journey began in Mexico City—my hometown—specifically in the Coyoacán neighborhood, a place rich in culture, history, and culinary tradition. I studied Hospitality and Gastronomy at the Universidad del Valle de México, where I discovered that my true passion lay in the culinary arts. During my training, I completed internships at various culinary schools and participated in numerous gastronomic events—experiences that laid the foundation for my professional career.
In 2010, I arrived in Playa del Carmen, Quintana Roo, to undertake a professional internship at the Hotel Mahekal on 34th Street. That initial experience opened the door to the world of hotel kitchens; over the next six years, I gained valuable experience, discipline, and knowledge in this exciting profession. I subsequently continued my career at various restaurants along Fifth Avenue, where I honed my skills in service and direct customer interaction.
Over time, my professional journey led me to explore new ways of understanding food, including vegetarian, vegan, celiac-friendly, Ayurvedic, and trophological cuisines. These approaches broadened my perspective, allowing me to integrate gastronomy with a more conscious lifestyle.
Later, I found a niche in catering and services for weddings and events, where I could integrate everything I had learned. I continue to grow as a versatile chef, building upon a career developed over the years in the Riviera Maya and through Catering Puerto Aventuras.
My approach combines technique, organization, and a conscious philosophy of life, creating balanced dishes designed to convey well-being, quality, and harmony. Every stage has been part of my learning process. Every kitchen, every event, and every person has left a mark on my journey.
Today, I continue to create, drawing upon that wealth of experience.