After finishing his studies at the Superior College of Gastronomy, Atzín began his career at the Restaurante Faro in Acapulco. The next year, he obtained the position of Sous Chef at L’Albufera Restaurant. In 2007, in Morelia, Michoacán, Atzín worked for Rotega Corporative, influencing all its businesses: the Posada Vista Bella Hotel, the Cantabria Convention Center and the Trico Bakeries. At the beginning of 2008, he was installed as Executive Chef at Guria Santa Fe Restaurant, in Mexico City. For 6 successful years Atzín supervises the quality and gourmet experience of its guests, taking it to be among the best restaurants in the city.
During the summers of 2006 and 2008, Atzín served as stager for two world-famous restaurants in Spain: El Bulli by Chef Ferrán Adriá and A Fuego Negro by Edorta Lamo, respectively. His curiosity leads him to Artemisia Restaurant by Luis Robledo Richards and Gilles Nordin. The year he spends there (2014) as Executive Chef, Atzín develops a new gastronomic concept: the ‘franchise kitchen’ as journalist Jorge
Toledo of El Economista called him. At the beginning of 2015, a group of friends, proposed an association and the position of Executive Chef, with the task of bringing the traditional cuisine of over 16 years of Atalaya Restaurant, to become the Restaurant of BarrioSibarita that is today.
Nominated as Young Talent Millesime 2016 Guia Mexico Gastronomico The 120 Best Restaurants 2017 and 2018 Mexico Guide MB 2017 and 2018. Nominated as Best Restaurant consolidated by Food and Travel 2017.