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Carlos Macías has a diverse work experience in the culinary industry. Carlos currently works as an NPD & Culinary Manager at Blanco Niño since May 2021. Prior to this, they were a Development chef consultant at E5 BAKEHOUSE LTD. from October 2020 to April 2021. Carlos had a similar role at Nando's UK & IRE from January 2021 to March 2021, and at a taco truck concept from September 2020 to October 2020. Carlos also worked as a Development Chef at Wahaca from May 2017 to September 2020. Additionally, they served as an R&D Chef at Chilango from November 2014 to April 2017 and as a Chef at Wickaninnish Inn Relais & Châteaux from May 2013 to September 2014. Before their professional culinary career, Carlos worked as a Freelance Food and Cookery Writer and authored the book "LA CREATIVIDAD SOMETIDA AL MÉTODO" from April 2009 to April 2012, which won the "Best First Cookbook from Mexico" award.

Carlos Macías attended the Instituto Gastronómico de Estudios Superiores from 2003 to 2007, where they earned a Bachelor in Culinary Arts (Food Management).