My story and my migration are one and the same.
I left Venezuela in 2016 in search of a better future, a phrase that turns up in almost every immigrant’s story.
What I didn’t expect was how many forms that search would take: food became one anchor, but so did the newsrooms, kitchens, and institutions I found myself working inside of. What stayed constant was the work itself: documenting how people and organizations keep culture, memory, and connection alive, wherever they show up.
Ten years ago I left Venezuela thinking I was building a different kind of future.
I grew up surrounded by shared tables, family gatherings, and the flavors of Caracas, Venezuela. I did not understand the deeper value of storytelling until migration changed everything. In Buenos Aires, food became one way to remember home and rebuild identity, and working in advertising agencies and in strategic communications work became another. Later, in Washington, D.C., that same instinct carried me between professional kitchens and institutional communications rooms, revealing the same story wherever I looked: the often invisible people and processes that sustain how a place remembers itself.
Storytelling became the anchor that kept me connected to home while I navigated the grief and complexity of displacement: first through food, and later through the institutions and organizations I found myself communicating for. Today I use journalism, multimedia storytelling, and a digital-first strategic communications approach to tell those stories with depth, context, and humanity.
Eight turns, one direction
The First Spark of Enterprise
Motivated by classic American holiday movies like The Santa Clause, I organized a cookie sale in my childhood neighborhood. I was only 10 years old, but it paved the way for my very first business mindset.
Media, Mass Communications, and Cinema Dreams
Influenced deeply by storytelling films like Inception, I pursued and earned my Bachelor’s Degree in Mass Communications in Caracas. My dream at the time was to become the next Christopher Nolan. Spoiler alert: I didn’t become him—but it cemented my foundation in media.
A Global Epiphany in India
I fulfilled a lifelong dream of traveling to India, discovering the endless world of spices in the Mecca of culinary flavor. Tasting their curry and cumin made me realize how heavily they resembled the foundational flavors of my home in Venezuela. It was my first true understanding of how deeply connected we all are through food.
Expanding Horizons & Finding My True Calling in DC
I moved to Washington, DC—one of the most diverse cities in the world—to expand my professional and educational horizons. I ended up completely developing my palate, trying dishes from Vietnam, Pakistan, and Bolivia. In 2019, I worked with a local restaurant to build their communications and PR strategy from the ground up. The moment the pieces clicked, I knew I had found my calling. I also started working with a global PR agency, where I learned the ropes of the industry.
From the Strategy Desk to the Professional Kitchen
In parallel to working in cybersecurity, I earned a professional Cooking Diploma and completed an intensive pastry internship at a Michelin-starred restaurant. I quickly learned that being a line cook day in and day out wasn’t my future—but I became entirely obsessed with telling the human stories unfolding within those kitchens.
Founding Tepui and Moving Beyond “Reviews”
I legally established Tepui Creative Studio LLC and made a hard pivot: I stopped posting standard restaurant reviews on Instagram and began dedicating my platform exclusively to writing the deep stories of the people behind the food, as well as helping hospitality and diverse industry organizations improve and revamp their communications.
Documentaries, Anthologies, and Global Recognition
The breakthrough years. I produced my first bilingual YouTube documentary series, Sazón y Resiliencia, profiling Latina food founders, alongside an institutional documentary series for the Inter-American Development Bank. My investigative writing was officially recognized by the James Beard Foundation and selected for the landmark Best Food Writing in Spanish anthology.
The Present Table
Today, I serve as a communications consultant, author, and storyteller for hospitality brands and global culinary publications, operating as a strategic coach for hospitality and cultural organizations.
Training and recognition
Master of Professional Studies in Public Relations
Georgetown University, Washington, D.C.
Communications & Multimedia Producer
Inter-American Development Bank — video, event and editorial production across Latin America and the Caribbean, including the Watts ON energy series and the Barbados of the Future documentary.
Bachelor of Science in Mass Communications
Universidad Católica Andrés Bello, Caracas, Venezuela.
Professional Cooking Diploma
Area Gourmet / La Casserole du Chef.
James Beard Foundation Legacy Network
Selected as a food media and storytelling mentee for the 2024–2025 cohort.
Escribir Gastronomía 2024, Col&Col Ediciones
Selected for an anthology of the year’s best food writing in Spanish from Spain and Latin America, alongside Martín Caparrós and Enric González.
Carey Polis Food Writing Scholarship
Awarded by Bold Fork Books.
Featured in
Interviews and appearances
Podcast
The Immigrant’s Table
Newsletter
Comprende, edition 071
From editorial work to multimedia storytelling
I tell stories — about food, culture, and the institutions that shape both — through writing, video, brand strategy, and bilingual storytelling.
Bilingual storytelling
Stories developed in English and Spanish, bridging cultural gaps so underrepresented voices — and the institutions that serve them — reach the audiences they deserve.
Oral history interviews, recovered recipes, and deep-dive features and profiles for Anchoa Magazine, Caracas Chronicles, and Synonym Magazine.
I produce, script, direct, and edit documentary stories, including Tepui Presents: Latino Resilience Through Food and Culture, and institutional documentary series for the Inter-American Development Bank.
I help culinary brands, cultural institutions and organizations turn heritage, identity, and human experience into strategic communication.
Work with me
Open to editorial, documentary, institutional, and hospitality communications work, in English and Spanish.