I am an international executive chef with more than 11 years of experience across Spain, Germany and Japan. My culinary approach has been shaped by working and collaborating with Michelin-starred kitchens including ABaC, El Bohío, Angle and Atempo. I am also a certified Master Iberian Ham Carver. My cuisine combines Mediterranean warmth, Galician produce, Japanese precision and vibrant Nikkei flavours. I especially love creating personalised tasting menus, ceviches, tiraditos, rice dishes and authentic paellas. My signature is Galaico-Nikkei cuisine: an elegant dialogue between the Atlantic, Japan and Peru.