I've been working since I was eight. Today I run marketing and operations for a family restaurant, I founded FLX Create LLC, and I open a food truck at six in the morning. I show up, and I finish.
My dad's work, and mine from eight years old. Lawns, trimming, planting, irrigation, cleanup — outdoors in all weather. I learned to run equipment safely, keep a job site organised, and handle scheduling and customers. The work doesn't move because the day is hard.
A high-volume floor through peak rushes — food prep, register, accuracy, cleanliness and food safety. Fast rooms teach you things slow ones can't. I left it for a reason.
Opening and closing the truck, 6AM to 6PM — inventory, restocking, register, and bilingual service through the rush. I also made the menus, the promo material and the social content, which took it to 50,000+ organic views in its first month.
Estelar grew into Tacos Poncitlán, a woman-owned heritage restaurant, and I run its marketing and business development — a 12-month roadmap targeting 40% foot-traffic growth, a catering pipeline of $1K–$20K contracts, lead generation across corporate and direct channels, and the brand across Google Business Profile, social and SEO. Pricing and day-to-day operations too.
My company. I build Creo, which takes the paperwork of starting a business off the person starting it — entity registration, domain and email setup, launching a site — and Fixed, a habit and scheduling app. I own all of it: positioning, design, front-end, back-end, and integrations like Stripe and the Namecheap Reseller API, on a self-hosted Node.js stack I migrated it to myself.
All of this while carrying a full-time course load and working close to twelve hours a day. That pace got me here, and it isn't the plan forever — I'm shifting deliberate time back into studying and into scaling what I've already built, instead of just keeping it running.
Open to work. Leave your details and I'll get back to you.