How I got here.

I work across borders. Right now that means running operations and strategy for a family office in Panama while simultaneously implementing a PMO for a manufacturing company in Mexico — two entities, two countries, two regulatory environments. That has been the through-line of my career: I keep ending up in places where the operational complexity is the point, not a side effect.

I came up through hospitality. I trained at César Ritz Colleges in Switzerland (2007–2010), worked culinary roles in Geneva, Miami, Panama, and Mexico, then moved shipboard with Royal Caribbean — coordinating 250+ culinary staff on the Oasis of the Seas. From there the work shifted from running a kitchen to running an operation: multi-departmental hospitality in Brazil, office and project leadership at a commercial aquaculture entity in Panama, then four years at Innovasea coordinating international R&D deployments across Latin America and Aruba.

Now I consult independently. The work is what it has always been — building the operational scaffolding that lets organizations move faster without losing control — but on my own terms, across the engagements I find most interesting.