Born in Monterrey, Mexico, Chef Valerio finished his Culinary Arts degree in 2016, while in college, he did an internship at The Iroquois Hotel in Mackinac Island, Michigan, where he would go back to work as a line cook in 2019.
In 2016, he worked as a chef at BBVA Stadium, where he cooked for his Dad’s favorite soccer team, he learned about what it takes to feed massive event crowds while high standards of cooking to serve to the players and owners.
In 2017, after graduating from college, he moved to Dublin, Ireland, to experience new cuisines and get new experiences in the culinary environment, he started working at The 108, where he later became Sous Chef.
After his experience in Europe, he moved to San Antonio, Texas, where he continued his training at the Grand Hyatt Hotel, where he learned how to combine his Mexican heritage with the American cuisine.
He returned to Mexico where he would join Señora Tanaka, one of the best Japanese restaurants in the country at the time, here he developed his knowledge about Asian cuisine and how to work under pressure.
In 2021 he joined The Greenbrier with a Management trainee program where he worked at The Forum with Chef Hiram Gomez, then he became the Banquets Sous Chef under the guidance of Chef Ramiro Ramirez and got promoted to his current position as Chef de Cuisine in January 2023.
Lately he became interested in vegetarian/vegan cuisine thanks to his mom and sister, where he tries to develop new ideas and provide alternatives for a variety of dietary needs.