Haute Cuisine and Serenity at Your Table

The Philosophy: The Luxury of Calm

I understand cooking as an act of dedication where the protagonist is not the chef’s ego, but the diner’s delight. My service is defined by harmony and discretion; I work with serenity so that the only sound in your home is that of good conversation and the enjoyment of flavors.

Background and Training

With more than 12 years of professional experience, my technique has been refined in some of the most demanding kitchens across Europe and the Americas:

Academic Training: Graduate of the Buenos Aires Gastronomic Union and specialized in French cuisine by the prestigious Lucullus association.

High-End Hospitality Experience: I have held leadership roles such as Sous Chef at Park Hyatt and Chef de Partie at the exclusive Alberg 1800 Resort (Austria).

Leadership: Head Chef in Catalonia hotel chain properties and in luxury retreats such as Es Racó d'Artà, where excellence is the daily standard.

My Culinary Proposal

Over the past 4 years as a Private Chef, I have blended professional technique with my greatest treasure: emotional memory.

Roots and Ingredients: I hold a deep appreciation for seasonal Mediterranean produce.

Heritage: My cuisine revives traditional recipes learned from my mother and grandmother, elevating them with the precision gained throughout my international career.

"I cook with the precision of a professional and the soul of a grandson. My goal is for you to rediscover authentic flavor in an atmosphere of complete tranquility."