Originally from Estado de México, he studied at the Centro Culinario de Ambrosía in Mexico City and at the Liceo Hotelero in Monte Carlo, Monaco.

He was one of five young Mexicans selected for the sixth generation of the Fondation Turquoise Monaco, which allowed him to expand and refine his culinary and hospitality skills over the course of one year. During that time, he worked as an apprentice at Le Vistamar, a Michelin-starred restaurant in the Hermitage Hotel in Monte Carlo.

He also trained under Chef Juan Mari Arzak and Chef Pedro Subijana at their renowned 3-Michelin-star restaurants, Arzak and Akelarre, in San Sebastián, Spain. There, he learned and developed advanced gastronomic techniques that further strengthened his cooking.

In 2013, he arrived in the Riviera Maya in search of new projects and experiences. He collaborated with friends from the gastronomy and events industries in various destinations across Quintana Roo, including Cancún, Isla Mujeres, Tulum, and Playa del Carmen.

After some introspection, falling in love with the region, and following his passion for gastronomy, he settled in Playa del Carmen. In 2016, he founded Chef Tomás Medina Private Chef & Catering, offering services for weddings and private events with the firm conviction of elevating Mexican and Yucatán Peninsula cuisine, always with a high standard of service. His first event was held in Tulum, one of the most natural and unique destinations in the area, setting the tone for his career in the region.

From then on, he and his team have specialized in producing high-end events in remote locations with no infrastructure, setting up mobile kitchens and planning logistics so that all dishes are cooked on-site—creating unforgettable experiences for every guest.