Grand Diplôme at cooking and pastry at Le Cordon Bleu Parisin Paris and disciple of Alain Passard Chef at L'Arpègethree stars in the Michelin Guide.

He worked there for six years and in the last stage was in charge of the restaurant's international events, cooking in Shanghai, where he held a three-month pop-up, Bangkok, Los Angeles, Sydney, Aspen, Abu Dhabi, New Delhi and Punta Cana.

He has worked in restaurants such as Zalacaín or Azurmendi, three stars in the Michelin Guide in Spain.

Passionate about creative and traditional cuisine using carefully selected products from producers who respect natural processes.