Carlos attended the prestigious Culinary Institute of America in Hyde Park, NY and graduated from both the Associate and Bachelor programs. Carlos continued his tenure in the Meat and Fish Fabrication classes as a Teaching Assistant. At the CIA, he met his mentor, Chef Olivier Andreini, CMC, who inspired him to become a Certified Master Chef. Carlos worked at two Michelin Star Sergi Arola Gastro in Madrid and three Michelin Star Martin Berasategui in San Sebastian, Spain. After returning to the U.S., Carlos accepted a Sous Chef position at Craigie on Main, one of Boston’s best restaurants, at the helm of James Beard Award winner Chef Tony Maws.

Now as the Executive Chef of Cloud Catering & Events, Carlos has brought the intuitive culinary wisdom of his grandmother and his honest and delicious approach to the table. With years of experience, his cuisine culminates in classical and modern touches, along with an with an emphasis on fresh ingredients, simple preparations and artistry. His talent, creativity and high standards for himself and his staff lends to his dedication to bring Michelin standards to catering, and are the driving forces at Cloud Catering and Events.