Chef and gastronomic manager with a wide-ranging career developed in haute cuisine, product cooking, and luxury hospitality. His career began in renowned kitchens such as Nou Manolín, Ca’Sento, and L’Escaleta, experiences that shaped his understanding of gastronomy based on respect for the product, technique, precision, and constant pursuit of excellence.
Throughout his career, he has worked in 5-star and 5-star luxury establishments, holding various positions of responsibility such as head chef, sous chef, and executive chef. Among his experiences, his time at Isla de Lobos stands out, a gastronomic restaurant at Princesa Yaiza 5*GL recognized with 1 Repsol Sun.
Continuous training has also been a fundamental part of his professional development. Since 2013, he has expanded his knowledge at the Basque Culinary Center, specializing in culinary techniques, product, and gastronomic management. In recent years, he has focused particularly on the world of rice and grilled cuisine, working on the product, technique, and fire control.
His connection with rice was consolidated during his time at Socarrat, a project specialized in rice dishes of which he was part of since its opening, developing a Mediterranean and signature rice proposal. In April 2026, he won the second prize in the Future Rice Cooker competition at the Tastarròs in Valencia.
