My passion for everything culinary began in 2013 while I was studying in San Francisco. Although I had always been exposed to beautiful and delicious food, it was the California scene that truly opened my eyes to the possibilities and what food could become. My mother, who has been my mentor throughout this process, was also in the midst of opening a restaurant in Nicaragua where I grew up. We opened the project together in 2016 and shortly thereafter I made the decision to change my career path and attend culinary school in Madrid, Spain.

I returned to Nicaragua for a short period upon graduation and then moved to Miami where I have been incredibly lucky to learn from and work with some of the most outstanding chefs in the city - the experience has been invaluable.

In 2019, in addition to my restaurant work, I created a small catering menu, offering food for delivery and private chef services. Cooking for others is how I express myself, a way of creating memories through unforgettable flavors. My goal has always been to deliver high quality food that makes the week ahead just a bit easier - something to reheat or eat right from the fridge readily available at the end of a busy workday.

Dishigood evolved with the same mission, but more ambitious - the importance of handpicked, high quality, ingredients to ensure those unforgettable flavors in every dish; while simultaneously taking into consideration what is healthy and wholesome for both our minds and bodies.