Hector was born in the United States but grew up in Mexico. His passion for food began there, from witnessing the joy his mother had running a small restaurant out of their home for extra money.
Hector moved back to Los Angeles on his own when he was 13 years old. A few years later, he settled in Chicago, where he started working in the kitchen of Lettuce Entertainment. Although he was only 17, his talent impressed his bosses, who sent him to Minneapolis as part of the team that set up Tucci Benucch at the mall of America.
Hector moved on to work at Un Deux Trois and Zelo. The chefs with whom he worked encouraged him to enroll in Le Cordon Bleu in Mendota Heights where he finished a two-year culinary program. He excelled in his performance and was awarded an apprenticeship with Master Chef Alain Senderens at his Michelin three-star restaurant Lucas Carton in Paris, France.
He returned to Minneapolis as Executive chef of the Prima and Three Fish restaurants. He brought with him the exacting standards of the French cuisine and made them affordable to the Minneapolis clientele.
Hector is now owner and chef of El Meson Bistro. There he incorporates his experience and creativity to make his dream come true: a restaurant that serves exceptional food in a comfortable, casual, neighborhood setting.
“This place represents who I am. It’s all about relaxing and having fun, sharing great food with family and friends”