Journalist, photographer and cook currently based in Quito. He holds a master’s degree in Communication from the Facultad Latinoamericana de Ciencias Sociales (FLACSO, Ecuador branch), and a bachelor’s degree in Journalism and another in Gastronomy from the Universidad San Francisco de Quito. Specializing in narrative journalism and non-fiction literature, he writes about culture and society and, in recent years, has specialized in food and food-related topics.

His work, which generally consists of text and photography, is published in the most prestigious media in Latin America, such as Gatopardo, Etiqueta Negra, Rolling Stone, Travesías, Mundo Diners, La Tercera and El Universal. He has been a scholar of the Gabo Foundation (former FNPI), and on two occasions (2016 and 2018) he was nominated for the Gabriel García Márquez Journalism Award granted by that foundation, the most reputable award in that category in Ibero-America.

He is the author of El Periodismo Cultural en los Medios Ecuatorianos (2012), El fotógrafo de las tinieblas y otras crónicas de París, a book for which in 2018 he received the José Peralta award for the best journalistic work in Ecuador; AMASAR (the story of the Cyrano bakery, 2019), and is co-author of El libro de las huecas (about popular food in Quito, 2012).

As a chef he has worked in restaurants in Quito, New York and Paris, the latter city, where he lived from 2010 to 2017. He is founder and director of the cultural and gastronomic laboratory Fermento, and of the sociogastronomic project Idónea, whose aim is the fight against food waste.