Arturo was born in Hollywood California to parents from Bolivia and Mexico. From a young age my earliest food memories are of eating the food of my Mother and her Mother both incredible home cooks as well as my Grandmother on my father's side on Formal occasions would show off the French training she received in South America. Also Arturo spent two formative years living, going to school and absorbing the culture in Kanagawa prefecture Japan, where I developed my taste for Japanese food and exploring food .

With a BA in Psychology from CSUN and a Culinary Arts degree from LATTC, where I was blessed to have Chef Giovanni Delrosario as my mentor; technique, ingredients and how they can be shown off in delicious ways is my hallmark. In culinary school Arturo started the completion team at LATTC scoring metals at the prestigious Las Vegas American Culinary Federation competition as well as the invitation-only National Restaurant Association student competition.

In Los Angeles Arturo has had the good fortune to train under some very talented chefs’ including Eric Greenspan (Meson G, The Foundry) whose modern small plates dishes combining modern and classical technique often with a twist are a great influence to him . Chef Delrosario sent Arturo to Spain to train at one of the top 25 restaurants in the world, the 3 Michelin starred Restaurante Martin Berasategui where he learned the refined technique of a modern Spanish master, using local ingredients with modern plating. Then went on to work under Jason Neroni at Superba Snack Bar.  As CDC at both My World on a Plate and CKL Events one of Los Angeles's premier catering and events companies with friend and Mentor Chef Keven Lee. Also long time Executive Chef of Hollywood's Butcher Baker Cappuccino Maker specializing in California cuisine with a French flair.