Communicator and professional chef for illusion, I have helped to develop communication strategies for more than 19 years in customer service and resolution of technological conflicts in Mexico, USA, Europe, Asia and Latin America. I have created a laboratory of Gastronomic Experiences that helps preserve Mexican cuisine and bring new culinary techniques to create added values for ecotourism and community tourism clients. At the same time, I promote Chiapanecan food as one of the most forgotten bastions in our national gastronomy. I have also participated in process automation projects for clients such as the Market Ready Mexico Consortium.
Chef since 2015, I worked at the boutique hotel, Rancho San Cayetano, helping to rearm the seasonal menus. I also started the laboratory of gastronomic experiences in 2015 for the recovery and preservation of Mexican gastronomy in danger of extinction. Director of Possibilities of the digital communication studio Mupcow, I have developed strategies in digital media during the last 10 years with more than 100 websites active at the moment, among which are the United Nations Global Compact, Genuine Ecotourism and more than 30 clients in the management and social networking strategies. I have also positioned myself as one of the facilitators in the theme recognized by the Nafin Eurocenter, the University of the Environment and Ecosur.
(Guided by Víctor Zenteno or someone of his team)
|This activity is public|
(maximum 8 people)
Child Price: $1,225.00 MXN
Pick up the customer
To the airport: n/a
To the hotel: n/a
|Meeting point: Abuelita Books, Coffee and Food|
|Available languages: Spanish, English|
|Physical Activity Level: Low|
Departure: 3:30 pm
Return: 7:30 pm
Includes: Includes all tastings (enough for lunch or dinner), a passionate highly trained host who will conduct the gastronomic tour and a bottle of water.