César was born in a small town in Mexico City. His great-grandmother’s Spanish heritage and the rich flavors of Mexican cuisine ignited his passion for the culinary arts from a young age.

Growing up in Chicago, César had the opportunity to work in some of the city's finest restaurants. Early on, he traveled to Europe to immerse himself in its diverse culture and gastronomy.  

In 1998, César relocated to New York, where he spent nine years working with David Bouley at Danube and Bouley. This period was pivotal in shaping César’s life and career. As executive chef, César oversaw Bouley, which was regarded as one of the top restaurants in New York. It was there that he was introduced to Japanese cuisine, leading him to frequent travels to Japan to learn about its culture, ingredients, and techniques, which are some of the key components of César’s cooking today.