I’m a private chef based in Asturias, trained at Le Cordon Bleu Madrid and with experience in Michelin-level kitchens like Casa Marcial.

My cuisine is a reflection of who I am: Asturian and Peruvian. I combine the depth and elegance of northern Spanish gastronomy with the vibrant, bold flavors of Peru, creating dishes that feel both refined and full of character.

Before becoming a chef, I worked as a software engineer — a path that shaped my precision, discipline, and attention to detail. In the kitchen, this translates into clean execution, thoughtful menus, and a strong focus on consistency and quality.

I specialize in private dining experiences for guests staying in villas and boutique accommodations, offering tailored menus that adapt to each client and occasion. Whether it’s an intimate dinner or a special celebration, my goal is to create something memorable, elegant, and personal.

One of the dishes I’m most proud of is a reinterpretation of classic Asturian ingredients with Peruvian techniques — where tradition meets creativity in a way that feels surprising but natural.

For me, great cooking is not just about technique, but about understanding the product, respecting it, and knowing how to bring out its best version on the plate.