I am a chef and head chef with real experience in high-volume restaurants, used to serving 180–200 guests per day and working with demanding average ticket levels. My cuisine combines technique, organization, and absolute respect for the product.

I trained professionally and grew within kitchens where the pace is intense and standards are consistently high. That environment taught me something essential: creativity matters, but consistency and control matter even more. A dish should not impress just once — it must be perfect every time.

I particularly enjoy working with:

• Rice dishes executed with precision and perfect timing
• Meats handled and cooked with proper technique and respect
• Deep stocks and foundational bases where true craftsmanship is evident

I am methodical, process-driven, and demanding when it comes to standards. I lead by example, stay calm during service, and care equally about my team and the final guest experience.

The dish I am most proud of is not a specific one, but rather those services where everything flows: coordinated timing, consistent plates, and returning guests because the experience was complete. When I finish a day like that, I know I have done my job well.