Ernesto was born in Mexico City. He came to the Napa Valley in 1993 and immediately started working for restaurants. His culinary career started with humble beginnings, starting as a dishwasher for Spring Street Restaurant working side by side with his brother-in-law and business partner, Roman Flores. Eager to learn everything possible about the industry, his hard work quickly moved him up the ladder, becoming a cook at Rutherford Grill and later the Special Event Sous Chef for the Napa Valley Grille. He furthered his career with a stint at Auberge du Soliel, and then accepted a position as Sous Chef for the Culinary Institute of America.
After five years at the CIA Greystone, Ernesto was lured to Market, joining the team as Sous Chef. In 2004, after only a short time with the restaurant, Ernesto was promoted to Executive Chef. Bringing his energy and passion for creative cuisine to the forefront, Ernesto’s menus continue to remain straightforward, yet full of freshness and boasting of flavor, incorporating organic ingredients and latin twists whenever possible.
In 2008, the opportunity to purchase Market arose and Ernesto leapt at the opportunity to make Market his own. Thrilled that the restaurant would in such capable hands, the owners happily sold the restaurant to Ernesto, business partner and brother-in-law Roman Flores, and Eduardo Moore.