Food made with intention —
to ignite emotions
and start conversations.

I spent more than two decades cooking in New York City — running kitchens and raising the bar for Mexican cuisine and dining. The restaurant I'm best known for, Sueños NYC, opened in Chelsea in 2003 and became a home for anyone who believed Mexican cuisine deserved to be taken seriously. It was one of the great experiences of my life.

When Sueños NYC closed in 2014 — just two months after the birth of my first son, DJ — I turned my focus to motherhood, and later welcomed my second son, Charlie. My boys have grounded me in what connection and nourishment truly mean.

Mas Sueños — more dreams — is what came next. The cooking is the same as it's always been: real ingredients, real technique, nothing from a jar. The difference is now I know exactly who I'm cooking for.

Community & teaching

At The Magnolia Schoolhouse, each Monday I gather with small groups of learners to explore global cuisines that align with their curriculum. We're currently cooking dishes from the countries of Oceania — and next year we'll embark on a culinary journey through South America, something I'm eagerly looking forward to. This hands-on experience fosters creativity, intuition, and joy in the kitchen, and it's one of the most rewarding parts of my week.

I also serve as Executive Chef at Riverside Theatre in Vero Beach, where creativity is nurtured through theatre, music, dance, and children's programs. Being part of a community that celebrates learning and artistic expression aligns with the heart of Mas Sueños — bringing people together through food, culture, and shared experiences.