After graduation, he continued working in south Floridan restaurants quickly achieving Executive Chef status. Through exposure of the complex food scene in Miami, he fell in love with Patagonian cuisine. He teamed up with Hernan to open Del Sur Miami at the age of thirty. After a couple of years they decided to expand the brand to a different region and opened Del Sur in Georgia.
Opened in August, 2014, Del Sur has become a refreshing staple in Saint Simons Island. Taking pride in serving true to culture, home made food is at the at the forefront of their restaurant.