Trained in Gastronomy and Culinary Arts in some of the most influential cities of Spanish cuisine - Madrid, Barcelona, San Sebastián, and Seville - the chef has over 20 years of experience in the gastronomic world. During the first ten years of his career, he worked in restaurants in Madrid, Seville, and Barcelona, where he built a solid foundation in technique, product, and tradition.

A decade ago, he relocated to Oslo, a city where he has developed a distinguished career in high-end restaurant and hospitality sectors. In Norway, he has worked in renowned venues such as Amerikalinjen, Aymara, The Thief, and Sommerro, where he is currently practicing his profession.

His cuisine is defined by Latin American and Spanish gastronomy, combining respect for tradition, bold flavors, and a contemporary approach that connects cultures, products, and emotions in every dish.