I have been cooking for over 30 years since I was 15, to be exact. I started working with my grandfather at his restaurant. My formal training has always been straight into the kitchens, not an institution of any sort. My training began with creating traditional recipes from regions such as Catalonia, Aragon, and San Sebastián, Spain, and later on, onto Japan and France. From traditional cooking to fine dining, I have had incredible training with some of the world’s best chefs, and I have been very grateful to have been a part of so many wonderful restaurants. But regardless of the innovation that I have learned and expanded on with my cooking skills, the dishes that always bring me the most joy are the traditional dishes of my family, such as my grandfather‘s rapids too. Although food and dining have become an extreme form of entertainment throughout the years, we can’t forget that food explains the origins of who you are and where we are from.