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Born in France but Raised in Mexico City, his background in chemistry, as well as his work with some of Mexico’s most renowned chefs, has inspired his ongoing quest to perfect the Mexican culinary experience. Additionally, his knowledge of Mexican culinary culture and traditions and his research-based approach to menu creation have proven to be the key to the success of restaurants in both Mexico and the United States.

In Mexico, He worked for esteemed Chef-Researcher Ricardo Muñoz Zurita as an executive culinary researcher, helping to create an updated edition of the Encyclopedic Dictionary of Mexican Gastronomy as well as eight other titles including one devoted to Mexican Salsas. He also helped plan and organize many aspects of Zurita’s restaurants, culinary trips, books, and research.

In New York, Nacxi was the founding Chef at La Superior, in Brooklyn, and Pulqueria in Chinatown, quickly earning them positive reviews from major publications including The New York Times and the Michelin Guide.

He was also the Culinary R&D Consultant for both of Stephen Starr’s El Vez's, as well as for Dos Toros. Most recently, he worked in product development for food innovation company CHEW, helping to create a line of packaged goods specific to the Mexican market.

Nacxi's solo-endeavors include XILLI, a brand of authentic and traditional Mexican preparations, which has been featured in The New York Times and The Village Voice among others; and XILLI Truck a Chef-Driven Fast-Crafted Food Truck.