I am currently studying in an international academy in the Philippines to improve my English communication.
I was an Executive chef of Bubó, a famous pastry shop which is part of Relais Desserts that brings together the 80 best pastry shops in the world, for more than 2 years in the UAE and Japan franchises. I was then promoted as Corporate Chef in Barcelona.
One of my greatest achievement was to open my own business in 2011, Doce with three pastry shops in Santiago de Compostela, where I was able to develop my own creations. In just two years, we managed to become a leading Spanish pastry, obtaining an international profile and recognition.
I have studied cookery and pastry in various schools in Spain but my time in Espai Sucre (school with international prestige) was undoubtedly the one that gave me a different vision when it comes to creating dishes.
I completed my training by through a master’s degree in Food Event Design at the IED in Barcelona and a master’s degree in food, culture and culinary creation through the Ferran Adriá chair at the Camilo José Cela University.
I have more than 25 years’ experience in cookery, pastry and services, having held various posts from owner to executive chef, allowing me to have an overall view of the business as well as giving me broad experience in the management and administration of staff and resources.
I am a specialist in menu engineering, concept development, kitchen planning and design. I ensure that projects are commercially viable, staffs proportion and profit targets.
I also have broad experience as a trainer and I have contributed the author of articles on cookery and pastry, as well as a regular speaker at events.
My years as a rugby player has influenced me to be a person who believes strongly in teamwork.
I have developed my career at an international level working in Spain, the USA, Brazil, the UAE and Japan.