I am a Peruvian chef with more than 10 years of professional experience in a wide variety of culinary environments around the world. I was born in Chimbote, Peru, a city deeply connected to the sea, and began my culinary journey working at sea, where I learned discipline, adaptability, and how to create exceptional dishes even in demanding conditions.

Throughout my career, I have worked in hotels, luxury hotels, restaurants, catering services, and aboard vessels. I also worked at Nobu Hotel Barcelona, where I was responsible for the breakfast operation and later served as Sous Chef, leading kitchen teams while managing menus, recipes, food costing, supplier relationships, inventory control, and food safety procedures.

My cooking style is international, creative, and constantly evolving. I have experience with Peruvian, Spanish, Mediterranean, French, Italian, Japanese, and Chinese cuisine. I particularly enjoy preparing rice dishes, cooking over fire and charcoal, working with fresh seasonal ingredients, and applying modern culinary techniques.

For me, being a private chef is about much more than preparing food. It's about creating a complete dining experience for every guest—understanding their tastes, bringing creativity to the table, and making every meal personal and memorable.

My cuisine is inspired by my professional journey, my Peruvian roots, and the diverse cultures and culinary traditions I have encountered throughout my career. I believe the best dishes are born from the combination of solid technique, outstanding ingredients, creativity, and genuine passion.