Since 2004, Chef and Proprietor, Restaurante Don Emiliano, San Jose Del Cabo, Baja, Mexico. Has participated as chef and lecturer in various fora, including: first workshop of True Mexican Cuisine and its Authentic Flavours as Intangible Asset of Humanity; Premier Forum de Culture gastronomique mexicaine come patrimoine de l'humanité, Université de Cergy-Pointoise, Paris. Coordinator, School of Mexican Cuisine, Ambrosia Culinary Center. Vice-President, Department of Gastronomic Projects, Conservatoire for the Mexican Gastronomy Culture. Member: Slow Food International, and Head, SFI Los Cabos; Vatel Club; Academie Culinaire de France. Founding Member, Mexican Gastronomic Culture Conservatoire, AC.