Carlos began his career in 1998 working for leading foodservice consulting firms in the United States developing projects in the: hotel, health care and sports arena segments, and doing space planning, workstation design and prototype testing of retail and foodservice facilities with the application of industrial engineering techniques to develop strategic space planning and labor efficient facilities.

In 2007, he returns to Mexico working for a leading architectural firm as project architect in charge of coordinating architecture and engineering of the building that would house the first Ritz Carlton hotel in Mexico City.
 

In 2010 he founded “arquitectura+culinaria”; a consulting firm based in Mexico City, specializing in the planning and engineering of Foodservice and Back of House Facilities; emphasizing the optimal use of space, efficient use of energy in the building, and integration of international design standards into local projects.
 

In 2018, completed postgraduate studies in Germany, specializing in building physics, human comfort and energy modelling. He is currently working on developing strategies to apply these principles for energy efficiency and comfort in facilities that house kitchens, laundries, and other industrial uses.