Seven years ago, Jesús started as a line cook at the original Pujol location on Petrarca Street. He rose to become the Executive Chef of Pujol, and along the way has played a key role in developing other Casamata concepts including Eno, Ticuchi, Manta, and Carao. Jesús firmly believes in the philosophy of a versatile team, training his chefs to master each station in the kitchen.