Grand Diplôme in cuisine and pastry from Le Cordon Bleu Paris, and disciple of Alain Passard, Chef of L’Arpège, three Michelin stars.

He worked there for six years, and during his last stage, he was in charge of the restaurant's international events, cooking in Shanghai, where he conducted a three-month pop-up, as well as in Bangkok, Los Angeles, Sydney, Aspen, Abu Dhabi, New Delhi, and Punta Cana. He has also worked at renowned restaurants like Zalacaín and Azurmendi, both three Michelin stars in Spain.

Passionate about creative and traditional cuisine that uses carefully sourced products from producers who respect natural processes.