Born and raised in New York City, Chef Mauricio started his culinary journey at age 16. Working as a line cook, he quickly realized 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 exposed him to the Italian Culinary program, where he 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 became the Pasta Chef de Partie at LE CIRQUE and later became Chef Tournant. At that time, he was presented with the opportunity to work for Marriott as the Jr. Sous Chef at the New York LaGuardia Airport Marriott. He later transitioned to the position of Sous Chef for The View at the Marriott Marquis, where he honed his leadership skills and day-to-day operations by working in banquets and in the 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 further develop his skills to continue his growth.