Numbers, craft, and taste.

MAIDA's founder built a career moving between disciplines most people keep separate: numbers, craft, and taste.

That path started with economics at Boston University and culinary training at Cambridge School of Culinary Arts, then nearly four years as a credit analyst at Grupo Financiero Inbursa — the kind of grounding that shapes how you turn ideas into real business results, not just memorable moments.

From there, she founded and built Grupo Catamundi, an F&B group anchored by a flagship in Mexico City — a shop, bakery and restaurant in one space — which grew to 120 employees and multiple ventures: a bar, several restaurants, cafés and a large-scale catering operation serving events of up to 1,000 guests, working with brands like Porcelanosa, Rolex, Amexhi, Nespresso, Dolce & Gabbana and the Museo Memoria y Tolerancia, among others.

That trajectory led to EmiLux, a Master's in Luxury Brand Management at Università Bocconi, and César Vals' Luxelling program — sharpening the strategic instinct behind how luxury encounters are built and positioned.

From the needs we saw in the industry — brands and hosts looking for moments that are genuinely unique and memorable — we built a network of artists, architects, chefs and many other creatives who come together to create them.

← Back to Maida