Originally from Mexico City, Josefina was exposed to different ways of cooking and types of Mexican cuisine: from the position of street stalls to haute cuisine, through homemade food and typical Mexican sweets made with the most authentic ingredients .
She has a degree in Hotel Administration from the Universidad Iberoamericana, subsequently studied culinary arts and pastry at the Culinary Institute of America where she graduated in 1993. She worked at the Ritz Carlton hotel in Washington in the bakery area and in 1994 she returned to Mexico.
In 1994 he opened the doors of the restaurant La Trufa, specialized in contemporary French cuisine where specifically until 1999. In 1998, following his passion for Asian cuisine, he opened his own restaurant Mai Pei, the first restaurant in Mexico City to offer a variety of Spring rolls, meatballs and soups of different Asian influences.
In November 2007, Pampano opened in Mexico City and in December of the same year, the transition to convert the Madeiras de Acapulco restaurant into Pámpano began.
Having resumed his passion for Asian cuisine, he is a partner and chef of the SESAME restaurant where you can taste his interpretations of different dishes traditionally served in the streets of Asia. Likewise, in 2014 he opened the doors of paprika, spice cuisine, his interpretation of dishes from the Arab world, with flavors of the spice route.