​I am pleased to offer you my more than 20 years of culinary experience across the United Kingdom and Spain, providing a tailored, flexible service designed around your exact preferences. Throughout my career, I have worked across every level of the kitchen brigade—from Section Chef and Chef de Partie to Junior Sous Chef, Sous Chef, and Head Chef.

This trajectory has given me the hands-on craft and solid foundation required to master every detail and adapt seamlessly to any type of service. ​ I am currently part of the team at the Spanish restaurant Rayuela, where we blend Iberian tradition with Latin American influences and contemporary techniques. We also operate an active catering service, allowing me to maintain a constant dynamic in organizing private and off-site events: ​

- UK Experience: I have worked with flagship Spanish culinary groups such as Brindisa and Donostia, as well as internationally acclaimed venues like Amazónico and Hovarda. My background also includes part-time roles in Japanese Izakaya-style concepts, hands-on experience across the Peruvian group Andina (Casita Andina, Andina Notting Hill, and Cebiche Andina), and the rigorous operational standards of Hilton. This diverse path gives me a truly global perspective, strong event logistics, and a high standard of execution.

- ​Spain Experience: I bring extensive catering experience from high-profile, large-scale events such as the Madrid Masters Series Tennis Tournament, alongside time spent in established venues like Arce, the iconic Taberna Tío Pepe, La Misión group, and the miniature cuisine concept De Pintxos. ​

As your Private Chef, I personally manage the entire dining experience from start to finish: from sourcing fresh daily ingredients and tailoring the menu, to preparation, table service, and leaving the kitchen pristine before I depart. ​ I would be delighted to discuss the details of your upcoming private meal or event to create a bespoke culinary experience for you.