ÂÜÀòÂÒÂ×

Chef Nico’s love for the culinary arts started at age nine, when he started working at a bakery making deliveries and assisting in the kitchen. Nico later honed his skills at several restaurants and regions throughout Mexico, where he learned about seafood, dried chilies, making sauces from scratch and perfecting tamale-making techniques. He moved to Dallas in 1996 to pursue his goal of becoming a renowned chef. Chef Nico earned his reputation within the Dallas restaurant scene by working at Cuba Libre, The Porch, Hibiscus, and Meso Maya. His food is celebrated for its complexity, unique presentation, and fresh flavors.