Born and raised in New York City, Chef Mauricio started his culinary journey at age 16. Working as a line cook, he quickly learned that this exciting new journey was the right path for him. After graduating from high school, Chef Mauricio enrolled in the French Culinary Academy where he learned classic French cuisine cooking techniques. This also gave him the opportunity to take the Italian Culinary program where Chef Mauricio traveled abroad and attended ALMA, the Italy Culinary Academy.

After graduating from those programs, he returned to Taormina, Sicily to work for Pietro D’gostino at his Restaurant La Capinera as an externship. The restaurant achieved a Michelin Star distinction.

After returning to the states, Chef Mauricio became the pasta Chef de Partie at LE CIRQUE and later became the Chef Tournant. At that time, he presented with the opportunity to work for Marriott as the Jr Sous Chef at New York LaGuardia Airport Marriott.

Chef then transitioned to the position of Sous Chef for The View at the Marriott Marquis where he honed my leadership skills and day to day operations working in banquets and restaurants.

Chef Mauricio had the opportunity to work within a signature brand, the JW Essex House in Central Park. As the Senior Sous Chef, he focused on using local vendors for local products. This became the goal for the menu development.

Chef Mauricio still aspires to continuously learn his craft and develop his skills to continue to improve.