His professional career started when he decided to leave his psychology studies and move to Guadalajara, Mexico, to attend the International Gastronomic School. While in school, he stepped into the industry by holding temporary jobs as a dishwasher and event assistant at various local restaurants.
Entering the fine dining scene, he worked at the Alcalde restaurant in Guadalajara, where he started as an intern and moved to line cook shortly thereafter. Taking big steps, he accepted an opportunity to move to Madrid, Spain, where he improved and developed his sense and appreciation for haute cuisine working at Atelier Belge.
Lalo arrived at Old Edwards in 2019 as an intern. After completing his internship, he moved to Highlands and began work full-time at Madison’s restaurant. Over time, he developed his skills and was promoted to Sous Chef. In this position, he continued to grow alongside Chefs Chris Huerta and John Bowles. With dedication to his profession, he became the Chef de Cuisine of Madison’s restaurant.
Lalo believes the most important thing about good food is the quality of the product, well-implemented techniques, and above all, a genuine passion for feeding others.