Born and raised in Sierra Norte-Oaxaca, Mexico. Facundo grew up in the family business of agriculture with a focus on growing corn, sugar cane and beans. His passion for cooking started at a young age cooking for his younger siblings. He migrated to the US in 2006 and continued working in the fields in both New Jersey and Mississippi. In 2009 he arrived in Houston and made the natural transition into working in the kitchen. His first gig in fine dining was working under Master Chef Fritz Gitschner at the acclaimed 60˚. In 2014 he began working at BCN and has evolved to assisting Chef Luis Roger in managing all kitchen operations at BCN.