Young Mexican entrepreneur with a degree in Accounting, also emigrated to Canada. With a strong background in hospitality, Arturo has worked in restaurant in Ontario and Alberta and served as an auditor for hospitality businesses across Alberta, enhancing operational and service standards. As an entrepreneur, he has founded and led multiple businesses in the marketing industry, Immigration,recruitment, etc. demonstrating a keen ability to identify and capitalize on opportunities. His efforts were recognized with the title of Best Latin Entrepreneur in Canada 2024.

A Mexican chef, graduated from the Ambrosia Culinary Center, began his career in Irún, Basque Country, Spain, under Chef Iñaki Izaguirre. He returned to Mexico City to work in hotels and restaurants before moving to Mérida, Yucatán, where he and his wife founded the first professional gastronomy school.

Over 27 years, he trained many successful chefs, organized festivals, and set a Guinness record for the largest octopus stew. He promoted Yucatán at various international events, including Mexican embassies in Russia, Chile, Colombia, Canada, and the USA. He also held a Mexican cuisine festival at the Intercontinental Hotel in Kiev, Ukraine. He served as President of Vatel Club Yucatán and Delegate of the Conservatory of Gastronomic Culture of Mexico. Currently, he is embarking on two new projects and resides in Edmonton, Alberta, Canada.

Born in Mexico City, he began his culinary career with prominent caterers. He holds a diploma in culinary arts and business administration from Centro Culinario Ambrosia. He served as sous chef at Hard Rock Hotel Puerto Aventuras and worked abroad as a corporate chef for the Pancho Villa restaurant chain.

Returning to Mexico, he acquired Casa Roma in Cuernavaca and co-owned El Jaguar Restaurants in La Roma. He founded his own catering company, Kattar, serving exclusive clients like Alpura Group, Cometra Group, and Modelo Group, and managed major events such as International Formula 1 and Formula E. With extensive experience in managing events for over 2,000 people, he has participated in various Millesime Gastronomic Events. He has also opened gastronomy companies in the United States and Canada.