A passionate, creative and perfectionist chef, dedicated to transforming the finest ingredients into unique experiences. Executive chef and culinary consultant with over 15 years’ international experience in fine-dining restaurants, luxury hotels and private chef services. My career began in Spain and has taken me to Switzerland and Japan, where I have worked with haute cuisine concepts and prestigious establishments. Specialising in Mediterranean, Japanese, Nikkei, Peruvian and Nordic cuisine, I combine creativity, technical skill and excellent management abilities to deliver unique and personalised culinary experiences.

For me, cooking is a way of expressing creativity, sharing emotions and bringing cultures together through a respect for the ingredients and a passion. I learned to cook in Spain and honed my skills in prestigious restaurants such as El Bulli. The best secret in the kitchen is to always cook with passion and respect for the ingredients, whilst adapting to your audience.