About Chef MAUBS
Built from memory.
Not permission.
Self-taught. Farm-driven. Houston-rooted. A story about lineage, grit, and building a table that actually means something.
Origins
Not the kitchen they expected.
I didn't come up through white coats and polished culinary schools. I came up through kitchens that smelled like memory—my grandmother's hands guiding mine, teaching me that food isn't just technique, it's lineage. For a long time, I convinced myself that wasn't enough. That without formal training, I was standing outside the gates of something I loved too much to touch.
The Build
Elevating everyone else — quietly.
So I built something else instead. Alongside my partner, Siobhan, we created a hospitality agency that brought together an incredible roster of chefs—talented, trained, respected. We produced experiences, curated moments, built something real. But somewhere in the middle of elevating everyone else, I kept quiet about the voice in my own hands. I told myself I wasn't ready. Not yet.
The Turn
The only thing holding me back… was me.
That changed when I realized the only thing holding me back… was me. I went all in. Self-taught, self-driven, obsessive in the best way. I studied relentlessly—ingredients, technique, sourcing, systems. I traveled across Latin America, learning directly from the land, from street vendors, from farmers, from kitchens where recipes aren't written down, just lived. That's where everything sharpened. That's where I found my edge.
Identity
Fully in my own identity as a chef.
Today, I stand fully in my identity as a chef—one rooted in farm-to-table meal preparation, but not the version hospitality has been selling. Not aesthetic. Not performative. Real relationships. Real sourcing. Real stories behind every ingredient.
The Vision
Building something bigger than a brand.
Siobhan and I are building something bigger than a brand—it's a redefinition. Alongside my brother Miguel, our lead beverage consultant, we're creating a hospitality group that questions everything: how food is sourced, how it's served, and who gets to be part of the story. We're committed to turning over every stone until farm-to-table actually means something again.
The Road
This time, I'm not waiting for permission.
The road ahead is long, and I plan to keep traveling, keep learning, keep refining. Because this isn't about arriving. It's about building a life—and a table—that people can feel. And this time, I'm not waiting for permission.
In the Field
The work, up close.
Ready?
Let's build something real.
Whether it's a private dinner, weekly meal prep, a farm partnership, or something we haven't named yet—reach out.
Work With Chef MAUBS →