I have over 20 years of experience in the hospitality industry, primarily in the kitchen. I began my journey as a self-taught chef, developing my passion for gastronomy through hard work and curiosity, later complementing that learning with formal training.

Throughout my career, I have had the opportunity to assume responsibilities as head chef, managing the entire kitchen operation: from selecting suppliers and purchasing to menu design and managing teams.

For seven years, I managed my own restaurant, a period that allowed me to fully develop my culinary style and apply all the knowledge I have acquired throughout my career.

A deep respect for the product is the foundation of my cooking. Selecting quality ingredients and treating them with the care they deserve is essential to creating balanced, honest, and flavorful dishes. Furthermore, I enjoy sharing with diners the origin, preparation, and story behind each dish.

My passion for gastronomy is what has led me to undertake this project as a private chef, with the intention of offering close, personal and memorable gastronomic experiences, where each client can enjoy not only the food, but also the moment.