ABOUT US

MISSION  STATEMENT

To deliver exceptional culinary experiences by presenting a variety of high-quality international dishes, made with authentic ingredients and traditional techniques, served with the warmth of Latin hospitality.

VISION  STATEMENT

To become Edmonton’s leading provider of international cuisine, offering a diverse and sophisticated menu that reflects the global palate, while fostering cultural exchange and culinary delight.

UNIQUE DIFFERENTIATED
VALUE PROPOSITION
OF JOYMETRY

We invest heart, mind, and spirit to achieve the greatest possible joy in our guests’ experience, which we design according to the occasion and opportunity.

Arturo Contreras

President

Young Mexican entrepreneur with a degree in Accounting, also emigrated to Canada. With a strong background in hospitality, Arturo has worked in restaurant in Ontario and Alberta and served as an auditor for hospitality businesses across Alberta, enhancing operational and service standards. As an entrepreneur, he has founded and led multiple businesses in the marketing industry, Immigration,recruitment, etc. demonstrating a keen ability to identify and capitalize on opportunities. His efforts were recognized with the title of Best Latin Entrepreneur in Canada 2024.

Luis Barocio

Executive Culinary Advisor

A Mexican chef, graduated from the Ambrosia Culinary Center, began his career in Irún, Basque Country, Spain, under Chef Iñaki Izaguirre. He returned to Mexico City to work in hotels and restaurants before moving to Mérida, Yucatán, where he and his wife founded the first professional gastronomy school.

Over 27 years, he trained many successful chefs, organized festivals, and set a Guinness record for the largest octopus stew. He promoted Yucatán at various international events, including Mexican embassies in Russia, Chile, Colombia, Canada, and the USA. He also held a Mexican cuisine festival at the Intercontinental Hotel in Kiev, Ukraine. He served as President of Vatel Club Yucatán and Delegate of the Conservatory of Gastronomic Culture of Mexico. Currently, he is embarking on two new projects and resides in Edmonton, Alberta, Canada.

Mario Mateo

Chief Culinary Officer (Remote - Mexico)

Born in Mexico City, he began his culinary career with prominent caterers. He holds a diploma in culinary arts and business administration from Centro Culinario Ambrosia. He served as sous chef at Hard Rock Hotel Puerto Aventuras and worked abroad as a corporate chef for the Pancho Villa restaurant chain.

Returning to Mexico, he acquired Casa Roma in Cuernavaca and co-owned El Jaguar Restaurants in La Roma. He founded his own catering company, Kattar, serving exclusive clients like Alpura Group, Cometra Group, and Modelo Group, and managed major events such as International Formula 1 and Formula E. With extensive experience in managing events for over 2,000 people, he has participated in various Millesime Gastronomic Events. He has also opened gastronomy companies in the United States and Canada.

Gloria Rosado López

Vice President of Public Relations

Gloria has 14 years of experience in the academic, business, and governmental sectors. She was the first woman to lead the tourism policy for the City Council of Campeche, developing the pedestrianization project for 59th Street, now a tourist icon. As Technical Secretary of the National Association of Mexican Heritage Cities, she contributed to establishing culture and tourism working groups and developing the Tourism Brand.

Emigrating to Canada at 17, she joined the Mexican Mission to the ICAO in Montreal. Currently, she is the only Latina on the multidisciplinary team for non-invasive cardiac treatments at McGill University Health Center. She also develops gender perspective projects within the context of World Heritage Culture in Mexico. A communicologist with a Master’s in Human Rights, she holds several diplomas and has participated in seminars and internships in Toronto, Washington, Nantes, and Havana.

Gerardo Aguilar

Digital Manager

An engineer with over 15 years of experience in Information Technologies, he has contributed to the completion of numerous strategic and operational projects, aiding clients in achieving their business goals. He has managed projects related to software, delivery, process implementation, operations takeover, and B2B integrations.

His experience spans various industries, including retail, manufacturing, finance, and government. For each IT project, he provided frameworks, tools, and best practices to enhance success rates, whether in cascade or adaptive projects.

Flavius

Executive Hospitality Advisor

Flavius is a highly skilled professional with over 25 years of experience in the hospitality industry, including 11 years in Canada. He has successfully managed renowned establishments such as Hundred Bar and Kitchen, Bottega 104, and Lux Stack House, where his leadership and attention to detail significantly contributed to their success.

Flavius played a key role in transforming 104 Street into a vibrant culinary hub and earned recognition as a trusted industry professional. He also managed the food and beverage operations at The Art Gallery of Alberta, blending his passion for quality food with art appreciation. With international experience in managing 5-star hotels in Mexico and working on Disney cruise ships, Flavius brings a wealth of knowledge and a global perspective to his role as a General Manager, making him an asset to any establishment.

EXPERIENCE THE EPITOME OF JOY

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