My Life
My passion for food and drink was born in the heart of my grandmother’s kitchen. From a young age, I was always there—helping prepare meals for our large family, surrounded by the aromas of love, tradition, and togetherness. That early spark led me to pursue a formal culinary education, and in 2015, I enrolled at the prestigious Le Cordon Bleu, known globally for its excellence in gastronomy, hospitality, and management. While mastering the culinary arts, I also dove into bartending, bar management, and languages—studying both English and French to open more doors around the world.
“I wanted a bar that was full of color, movement and flavor, reflecting the good and bad, joy and pain—like life’s own carnival.”
Aaron Diaz
It was during a busy restaurant shift that my focus began to shift. I watched bartenders craft cocktails with incredible precision—no recipes, just instinct and memory. One of them casually told me he knew over 50 cocktails by heart. As a chef who depended on recipes and mise en place, I was both amazed and intrigued. These bartenders weren’t just making drinks; they were connecting directly with guests, creating experiences one pour at a time.
