Chef Fredy Llanos

The Vision and Heart Behind Tierra, Agave, Mezcal

Born in 1986 in Texcoco, State of Mexico, Chef Fredy was raised in a household deeply rooted in the rich traditions of Puebla, guided by parents who took great pride in their heritage. At 18, he migrated to the United States with his brothers, settling in New York City—a move that would spark his lifelong journey in the culinary world.

In the bustling kitchens of the city, Fredy discovered his passion for cooking. From humble beginnings, he worked tirelessly, driven by curiosity, discipline, and a deep love for his craft. His dedication paid off, and over the years, he rose through the ranks, eventually becoming a respected Executive Chef in Greenpoint, Brooklyn.

Today, Fredy continues to evolve—not only as a chef but also as a leader and cultural ambassador. Tierra, Agave, Mezcal is a reflection of his vision: to share the beauty and complexity of Mexican gastronomy, to honor its ancestral roots, and to bring people together through unforgettable food and drink experiences. His mission is simple yet powerful—to tell the story of Mexico, one dish at a time.

Marino Pérez

Beverage Artisan & Innovator 

The key element behind Tierra, Agave, Maíz’s bar program, Marino Pérez is dedicated to crafting the perfect cocktail, each one thoughtfully designed to complement the specially curated tasting menus and elevate the overall experience. With a deep respect for agave spirits and Mexican tradition, he brings precision, creativity, and soul to every glass.

Born and raised in Puebla, Mexico, Marino moved to New York City at the age of 17, carrying with him a strong sense of cultural pride and a relentless work ethic. Over the past 14 years, he has built a career in the hospitality industry, with a focus on creating memorable and meaningful guest experiences.

His journey behind the bar began in 2018 at a Spanish restaurant in Manhattan, where he quickly fell in love with the energy and artistry of bartending. Marino’s passion and leadership soon earned him the role of Beverage Director at Oxomoco, a Michelin-starred Mexican restaurant in Brooklyn, where he helped shape an award-winning bar program that celebrates both innovation and heritage.

A winner of the Golden Shaker, Marino has also been a featured guest bartender at some of New York’s most prestigious culinary events, and known for his passion, precision, and genuine love for his craft, he continues to set a high standard in the world of agave-based mixology.

Looking ahead, his goal is to open his own bar—a vibrant space where community, creativity, and Mexican culture meet in every pour.

Chef Danielle Caballero

Pastry Chef, Cake Artist, and Baker

Danielle Caballero brings the sweet touch to our team, crafting the perfect finale to an unforgettable sensory experience. A passionate baker and cake artist from New Jersey, Danielle has over a decade of experience creating desserts that are as beautiful as they are delicious.

A former pastry chef at the renowned Cosme in New York City, she honed her craft in high-end kitchens before launching her own venture, Little Masa by Danielle. Through this labor of love, she blends her 

Mexican heritage with bold creativity—offering custom cakes and baked goods that tell a story with every bite.

Danielle’s work is where tradition meets innovation, always designed to leave a lasting impression, both visually and on the palate.

Chef Angel Miranda

Sous Chef | Wood-Fire Cooking Expert | Traditional Mexican Cuisine

Angel Miranda emigrated from Mexico at an early age and found his calling in the kitchens of New York City and Pennsylvania. With every station he worked, his love for traditional Mexican cuisine—rooted deeply in his heritage—grew stronger.

Specializing in wood-fire cooking, Angel has refined his skills over the years and currently serves as a Sous Chef at the Michelin-starred Oxomoco in Greenpoint, Brooklyn. There, he helps bring bold, authentic Mexican flavors to life through flame, smoke, and craft.