Born in the heart of Mexico City in 1978, Luis fell for the colourful ingredients in the markets and the flavors of his country. Graduating with a degree in gastronomy in 2004 from the Universidad de Claustro de Sor Juana, he was taught by some of the greatest professionals like Arturo Luengas, Pedro Poncellis, Laurent Trouble, Phillipe Ausina, Guillermina Torres, Jose Luis Curiel and Mikel Alonso.

He started to work in diverse projects with well-known chefs of the Latin world. In 2000, he set out to expand his horizons and landed in France, Touluse. Later, he came back to Mexico to work at Maxims de Paris at President Hotel with the Chef Phillipe Tauvoux. He was also a part of Olivier Lombard's team. He continued to work as Restaurant and Banquit Chef with Dennis Radoux, who is a member of Vatel Club Mexico in Xcaret Park, Playa del Carmen, cooking for thousands of people. 

In 2012, he arrived in the country of food lovers, Singapore. He joined Alejandro Blanco’s Senor Taco and worked closely with Mario Galan, later with Remy Lefebvre and Dylan Cheong at El Mero Mero. Currently, as the Culinary Director of these two restaurants, he has lead diverse projects to promote not only the authentic flavors of Mexico but also Mexican culture. He made a mark in the world of Latin cuisine in Singapore by highlighting Mexican trending techniques and ingredients.