From a young age, Alfredo’s passion for culinary artistry was unmistakable. Raised in Mexico City and inspired by his parents, he began his journey at just 15, immersing himself in the fundamentals of pastry and baking. But it wasn’t long before the rich complexity of Mexican gastronomy captivated him, and in 2015, he graduated from culinary school with a hunger to explore the world through food.

Alfredo’s career has been shaped by an unwavering commitment to quality and a deep respect for ingredients. In 2017, he joined Du Mexique in Cancún, where his disciplined approach and intuitive palate quickly elevated him from Cook I to Senior Sous Chef within a year. His refined flavor execution and natural leadership set him apart, establishing his reputation as a rising culinary talent.

Seeking to broaden his culinary vocabulary, Alfredo moved to Austin, Texas in 2019 to work with Four Seasons, where he honed his ability to translate global luxury standards into soulful, detail-driven cuisine that resonated with the American palate. A year later, he embraced a transformative opportunity in Marseille, France, working alongside celebrated regional chefs. There, Alfredo deepened his mastery of classic French techniques while learning to harness the elegance of restraint and the beauty of local, seasonal ingredients.

In 2022, Alfredo returned to the U.S. as Chef de Partie at Bourbon Steak. Within a month, his precision, creativity, and work ethic earned him a promotion to Sous Chef.

Today, as Executive Chef at 888, Alfredo channels years of global influence into a dining experience that feels both personal and elevated. Each dish is crafted with intention—balancing bold, refined flavors with technical finesse. His food reflects not only the depth of his culinary training but also his own sense of curiosity, warmth, and artistry. The result is a harmonious, immersive experience where every bite tells a story—his story.