About
Sr. Product Designer with +7 years of experience & accessibility design champion · wanna-be food tour guide & coffee taster
Awards
This is a program that highlights impressive, up-and-coming UX design talent from around the world, people who are consistently challenging the limitations of the design profession despite being relatively early in their careers.
Picked by Jamie Myrold, Vice President of Design at Adobe; Joshua Seiden, Designer, Entrepreneur, and Co-Founder of IxDA; Fabricio Teixeira, Work & Co Design Director; Liz Danzico, Vice President of Design at NPR; and Khoi Vinh.
Contact
Work Experience
Speaking
A close-up to prototyping experiences in low fidelity, to enable the right conversations towards product ideas. A hands on talk that covers the essentials of prototyping.
Impostor syndrome affects all creatives around the world, no matter their role. In our time together, we will dive into the behind-the-scenes of impostor syndrome, what it is about, and what you can do about it. You'll leave the session with a ready-to-go plan for the next time that the impostor syndrome creeps in.
A brief introduction to user experience and why it matters today.
Writing
A step-by-step guide to how I take notes, with examples and theory.
A brief collection of things I learned when transitioning from an entry-level position, to a mid level position as UX Designer.
The story behind my internship at Wizeline, what it taught me, and what I felt was next in my career as a UX designer.
Features
An article on effective in-app surveys that make the most of user feedback, in collaboration with other peers from the design industry.
Volunteering
Empowering women and underrepresented groups to grow in their careers, recognizing the current society's struggles that impose glass ceilings and impostor syndrome.
Side Projects
Around thirteen liters of water produce one single tomato, and one slice of bread, needs up to 40 liters of water. It is urgent for us as species to be more mindful of the resources we consume - and badly exploit - to produce our food. Otherwise, we will run out pretty sooner than we thought. And not only how we produce it, but how little we care about what is wasted.
Pre-covid times, Wizeline, served catered meals in the main offices in Guadalajara and Mexico City. Each office tailors this perk according to the size and amount of employees. The main office in Guadalajara has been growing exponentially fast, and so as the food waste problem. It was only a matter of time for Mexico City office to suffer the same issues.