About us

Originally from the city of San Luis Potosí, he decided to study gastronomy in Mexico City, due to the love that his mother instilled in him for cooking. At the age of 21, he emigrated to the city of Zaragoza, Spain in 2008, to do his professional internship at the Hotel Iberus in that city. He decided to venture out and try his luck in the old continent, where he decided to continue his studies in gastronomy in the city of San Sebastián, Basque Country, and at the same time he continued working in several restaurants. In 2011 he started working at La Alameda (with a Michelin star) in the small Basque town of Fuenterrabía. In 2012 he decided to return to Mexico, where he tried his luck by opening a Spanish tavern in Mexico City.

In 2015 he went for a short period to Puerto Vallarta, where he was part of 3 openings, but now on the bar side, developing the mixology of each place. He returns to Mexico City to meet up with his former classmates, and they decide to set up Lucio, a Mexican street food restaurant, where they establish themselves as a reference for new and young chefs, constantly collaborating with them. In 2021, he decides to return to Vallarta (a city that captivated him) to settle permanently and begins to work in the top catering company in this city, serving throughout the Jalisco coast, from Careyes to Lo de Marcos in Nayarit, Guadalajara and Aguascalientes. He is currently starting a new adventure as Chef of the haute cuisine restaurant Zumo, where he wants to express his love for Mexican cuisine, adding touches from his experiences in Europe.

Our dedicated service crew at Zumo is committed to delivering exceptional hospitality with warmth and professionalism.

From attentive waitstaff to skilled bartenders, every member of our team is here to ensure that your dining experience is seamless, comfortable, and unforgettable.