I have more than 25 years of experience in cooking, pastry and services, having held various positions from owner to executive chef, has allowed me to have an overview of the business, as well as extensive experience in the management and administration of personnel and resources.
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 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 am a specialist in menu engineering, concept development, kitchen planning, and design. I make sure the projects are commercially viable and meet the business objectives. I specialized in Spanish cuisine, Fusion cuisine ( Mediterranean + Japan), International cuisine, molecular gastronomy, European pastry, and chocolate works.
I have developed my career internationally in Spain, the United States, Brazil, the United Arab Emirates, and Japan. I working always with international teams regardless of the cultural, geographical and religious differences. And I have Pre-opening experience of restaurants and pastry shops in the Middle East and Spain.
I also have extensive experience as a staff trainer and my years as a rugby player has influenced me to be a person who believes strongly in teamwork that always should be supported and encouraged one another in pursuit of a common goal.
One of my greatest achievements was to open my own business in 2011, Doce with three pastry shops in Santiago de Compostela, where I was able to develop my creations. In just two years, we managed to become a leading Spanish pastry, obtaining an international profile and recognition.
In my last job, 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, I worked for more than 2 years in the UAE and Japan franchises. I was then promoted as a Corporate Chef in Barcelona but I decided to leave to continue looking for new experiences and in 2019 I have decided to take a break year in my career to go to the Philippines to improve my English.