From early age, he was fascinated by the gastronomy. He enjoyed observing the banquets prepared in his house and the family farm where he used to go on holidays.
He started cooking for friends in parties and meetings. Thus, he went deep into the world of gastronomy, which led him to travel around the world to take specialization courses in regional cuisine: Tuscan cuisine (La Cuccina al Folcolare), Southern Italy (Al Tiramisu Restaurant in Washington DC), Thai cuisine (Prof. Kasma Loha Unchit), Neapolitan pizza making (Napolitan Pizza Making Association), French cuisine, among others.
International platform that seeks to gather all stakeholders within the framework of Dominican gastronomy in order to enhance and promote together our culinary culture, emphasizing the fresh products produced in our country and contributing to raise the nutritional quality of the diet of the Dominican Republic.