Chef Fernando has over 20 years of experience in the cooking industry. He was raised among farmers and cattle ranchers in a little town called Canelones Uruguay. At the age of 14 he started working with pastry chefs and bakers at the biggest and most popular bakery in Uruguay, Maxinel. There he discovered his love for food and began mastering his trade with practical kitchen skills. After years of on-the-job training he worked his way up and began managing the bakery. His love for the food only grew from there and he went on to study at the Crandon Institute of International Gastronomy and learned about different cuisines, from Italian to French and Latin. He has perfected these unique flavors to create beautiful and delicious dishes. After coming to America, he continued to refine his skills and has had the opportunity to work at great restaurants like Hotel Americano, Rocking Raw Vegan, Sweetgrass farm to table, Jack’s Steak House, and Bianco Rosso in Wilton Connecticut. In Miami, he worked with celebrity Chef Brian Aaron at Aaron’s Catering and learned what it takes to serve high profile clients, like the Miami Heat, and Kardashian’s, with unique and customized menus for 100+ people. Today, Chef Fernando is the chef owner of Root n Seeds Cantina. He is continuing his journey and passion for great creativity in his love for food. His focus is to grow an environment that puts together on a table a full tapas menu and an excellent full vegan menu option. This menu will provide something for everyone regardless of the life style they follow. His goals are not to compete with other restaurants, they are to bring happiness and satisfaction to people’s palate along with great customer service.