Our Story

As a first-generation Dominican-American, my life has always been rich in culture, natural foods, and generous flavors.

My mother has always been the kind of cook who creates without a recipe. Watching her cook was always a little pinch of this, a dash of that, small, intuitive adjustments until everything was just right. She carries that same creative spirit into the rest of her life, from the way she put together an outfit to her love of art, museums, and every genre of music. She taught me to appreciate the beauty in other cultures and to remain curious about the world around me. That curiosity has shaped the way I see and create ever since.

My father brought a different kind of creativity. His career in upholstery was rooted in craftsmanship, experimenting with fabrics and design, and even building furniture by hand simply because he could. He taught me that creativity could be disciplined, tactile, and intentional. Later in life, he found another creative outlet in the kitchen, teaching himself to make Bizcocho Dominicano, flan, and tropical jams with the same confidence and patience he once brought to fabric and thread.

Between them, I learned that creativity can take many forms. It can live in food, art, design, craftsmanship, music, and the way we experience the world.

Before my love for the kitchen was born, my first love was people.

I studied psychology at the City University of New York and went on to build a career in senior living communities, beginning as a patient concierge and eventually moving into admissions, corporate marketing, and sales leadership. My work centered around people and care, guiding families through some of the most vulnerable and important moments of their lives.

Baking became my creative outlet through it all.

In 2023, the idea for Bizcoterra began quietly taking shape. By the end of that year, I made the decision to leave my corporate career and pursue pastry professionally.

I moved to Las Vegas to train at The Pastry Academy by Amaury Guichon, then returned to New York to work in a Michelin-starred French restaurant in Midtown. Later, I had the opportunity to create my own dessert menu at the New York Botanical Garden. Each experience taught me something different, not only about pastry, but about discipline, hospitality, creativity, and what it takes to build something of your own.

I always knew I wanted to own my own company, so I approached every chapter as an opportunity to learn as much as I could.

In 2025, Bizcoterra was born.

Rooted in my Dominican heritage and inspired by the places, people, and experiences that have shaped me, Bizcoterra brings Caribbean comfort, American classics, and French technique to one table.

It is my way of honoring where I come from while making room for everything I have yet to discover.