I am a chef with a passion for gastronomy. I found inspiration in my grandmother's kitchen, as I spent hours watching her cook. I was fascinated by the care she put into each dish.

I decided to study at the Higher School of Tourism in Madrid and later completed a master's degree at the Basque Culinary Center. I have trained in Michelin-starred restaurants and prestigious hotels, such as Paco Roncero Restaurante, Sen Omakase, and Hotel Santo Mauro.

My cuisine is a nod to my childhood, but it also incorporates influences from other international cuisines, a result of my travels. It is a signature style of cooking, very personal, where flavor, the quality of the ingredients, and the aesthetics of the dish always take precedence.

The dish I'm most proud of is a Riaza suckling lamb bonbon, boned and confit at a low temperature, which recreates the iconic Ferrero Rocher chocolate. I glaze this bonbon in a highly reduced red wine sauce thickened with butter, giving it the appearance of chocolate glaze, and finish it with toasted almonds and gold dust. It's garnished with a pineapple ingot osmosis-infused in saffron syrup and seared in a pan to resemble a French fry.

I believe that technique should always serve the creation of a dish and not be an end in itself.

My greatest satisfaction is leaving a beautiful memory in the minds of my customers...