JAVIER BECERRA

JAVIER BECERRA

A native from Mexico City, Javier first studied and practiced Commercial Law for 6 years. Having spent most of his spare time in the kitchen alongside his mother and grandmother, he decided to pursue his true passion for a living, cooking. He went on to obtain a Culinary Degree at Houston’s Culinary Institute LeNôtre.

Javier worked in Houston for casual and upscaled restaurants and helped with the opening of BCN, where he was Chef de Cuisine for 3 years. Later, he spent a year touring the vast culinary regions of Mexico, to open a high-end restaurant in Tokyo, Japan. Javier then returned to Houston to help with the menu design and opening of River Oaks MAD Houston, where he currently holds the position of Kitchen Manager.