About Me

More than 25 years of experience in the gastronomy business.

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.

My Creations

Some examples of my creations.

  • Diploma in Restaurant Patisserie
    Espai Sucre (Barcelona)
  • Professional training - Intermediate level Patisserie a
  • 2nd level professional training (cookery)
    I.F.P.(Santiago de Compostela)
  • 1st level professional training (services)
  • 2018 Bubó - Pastry shop & Tapas Bar & Catering
    (Barcelona,Spain) Corporate Chef
  • 2017 Bubó Japan - Pastry shop (Tokyo, Japan)
    Executive Chef
  • 2015 Bubó UAE pastry shop & restaurant
    (Abu Dhabi & Dubai, UAE) Executive Chef, Opening
  • 2014 Me Too & Latitud 194 restaurants (Barcelona)
    Executive Chef, Opening
  • 2014 Beach House 33 restaurant (Barcelona)
    Executive Chef, Opening
  • 2013 Grand Palladium Imbassaí Resort 5* (Brazil)
    Executive Pastry & Bakery Chef
  • 2011 Doce patisserie (Santiago de Compostela)
  • 2010 Gastrolab Restaurant & Gastronomic Laboratory
    (Santiago de Compostela) Executive Chef, Opening
  • 2007 Gran Hotel Hesperia La Toja 5* (Pontevedra)
    Executive Pastry chef
  • 2006 Vinzú Restaurant & Lounge Bar (Cádiz, Spain)
    Head Chef, Opening
  • 2004 Ramiro ́s Gastronomic Laboratory
    (Valladolid, Spain) R + D Chef
  • 2003 Arranz Pastry Shop (Valladolid)
  • 2003 Azul Profundo of Andrés Madrigal restaurant
    (Madrid) Stager
  • 2002 Espluges Business Association (Barcelona)
    Patisserie teacher
  • 2002 La Venta restaurant (Menorca)
    Sous Chef
  • 2001 Marés restaurant 1* Michelin Star (Menorca)
    Chef de partie (meats)
  • 2000 La Lluna restaurant (Barcelona)
    Chef de partie (dessert)
  • 2000 El Raco de la Cigonya restaurant (Barcelona)
    Chef de partie (dessert)
  • 1999 Casting discotheque, Melia Araguaney Hotel
    (Santiago de Compostela) Bar manager
  • 1998 The Museum restaurant (Santiago de Compostela)
    Head chef
  • 1996 One Pint S.L. (Santiago de Compostela)
  • 1996 NH El Toro hotel (Pamplona)
    Patisserie work placement
  • 1993 Rugby 105 café/pub (Santiago de Compostela)
  • 1992 La Perla de Castilla restaurant (Valladolid)
    Kitchen work placement
  • 1990 Husa El Montico hotel (Valladolid)
    Kitchen work placement
  • Croquettes shop Boqueat (Spain)
  • Restaurant Cenador de Amos 2* Michelin Star
    (Desserts Consultant) (Spain)
  • Asociación de Maestres de Cocina de Castilla y León (Spain)
  • Restaurant Le Boeuf à la Mode (New York)
  • Techniques for new machinery Rational, Oms y Viñas
    (Barcelona, Spain)
  • Wild fermentation vegetables, Rooftop Smokehouse
    (Barcelona, Spain)
  • Microvegetables course, by Annette Abstoss,
    GastroLAB (Santiago de Compostela)
  • Patisserie course, by Santi Ribes,
    GastroLAB (Santiago de Compostela)
  • Japanese patisserie course, by Takashi Ochia,
    Sakura-ya (Barcelona)
  • Tea ceremony patisserie course, by Takashi Ochiai,
    Sakura-ya (Barcelona)
  • Patisserie experience with Linda Parenzan
    Hesperia Tower (Barcelona)
  • Course in Japanese cuisine, by Takajine Tanaka
    Grupo Hesperia (Pontevedra)
  • Course in Japanese-Galician fusion cuisine, by Javier Olleros
    Grupo Hesperia (Pontevedra)
  • Oil tasting, by D.O. Baena
    Fundación Candido (Segovia)
  • Cookery course, given by Alberto Chicote
    Ramiro´s taller (Valladolid)
  • Course in Italian cuisine, by Flavio Morgandi
    Ramiro´s taller (Valladolid)
  • Cookery course, by Paco Roncero
    Ramiro´s taller (Valladolid)
  • Cookery course, by Pepe Rodríguez
    Ramiro´s taller (Valladolid)
  • Cookery course, by Manolo de la Osa
    Ramiro´s taller (Valladolid)
  • New products in patisserie, by Francisco Sosa
    Espai Sucre (Barcelona)
  • Restaurant desserts, by Francisco Torreblanca
    Distribuciones J. Gil y Villergas (Valladolid)
  • Patisserie, given by Francisco Torreblanca
    Distribuciones J. Gil y Villergas (Valladolid)
  • Christmas specialities, by Yann Duytche
    Centro Tecnológico de Panadería y Pastelería (Palencia)
  • Sorbets and ice-creams, by Francisco Sosa
    Espai Sucre (Barcelona)
  • New techniques, by Albert Adria
    Espai Sucre (Barcelona)
  • Chocolate and sweets, by Enric Rovira
    Espai Sucre (Barcelona)
  • Desserts at El Bullí, by Albert Adria
    Espai Sucre (Barcelona)
  • Desserts and sweets, by Oriol Balaguer
    Espai Sucre (Barcelona)
  • Cookery course, by Andrés Madrigal
    Espai Sucre (Barcelona)
  • Semi-frozen cakes and tarts, by Oriol Balaguer
    Frutas Guzmán (Barcelona)
  • Restaurant desserts for special dates, by Albert Adria
    Espai Sucre (Barcelona)
  • Restaurant bread, by Xano Saguer
    Espai Sucre (Barcelona)
  • Crunchy toppings in restaurant desserts, by Jordi Butrón
    Espai Sucre (Barcelona)
  • Pastry in restaurant desserts, by Albert Adria
    Espai Sucre (Barcelona)
  • Creating restaurant desserts, by Jordi Butrón
    Espai Sucre (Barcelona)
  • General and Business English - Genius Academy (Cebu, Philippines)
  • Food Event Design
    European Institute of Design (Barcelona)
  • Food Hygiene Management in Food Establishments HAPPC
    Grupo Elfos (Barcelona)
  • Course in customer service, the path to excellence
    Grupo Hesperia (Pontevedra)
  • Course on public-speaking techniques
    Grupo Liria (Madrid)
  • Food, culture and gastronomic creation, given by Ferran Adriá
    Camilo José Cela University
  • Doce’s universe
    Escuela El Carnaval de Iria Castro
  • Wines and the senses
    Forum Gastronomico Santiago 2012
  • Tapas with cheese
    Stand Lactalis Madrid Fusión 2012
  • Restaurant desserts
    Aula Jesús Sánchez
  • Tapas with cheese
    Stand Lactalis Madrid Fusión 2011
  • Albariño wine & tinned food
    Villagarcia de Arosa international fair
  • Cooking with nitrogen
    Government of Castile and Leon pavilion at INTUR and FITUR
  • Special bread and doughs
    Asociación de Artesanos Pasteleros de Castilla y León
  • Creams and sponge cakes
    Asociación de Artesanos Pasteleros de Castilla y León
  • Sweets and chocolate desserts
    Asociación de Artesanos Pasteleros de Castilla y León
  • Restaurant desserts
    Escuela de Hostelería de Soria
  • Modern creations with duck
    Escuela de Hostelería de Soria
  • Restaurant desserts
    Government of Castile and Leon teacher training courses
  • The past, present and future of patisserie in Valladolid
    70th Feria de Muestras de Valladolid
  • New kitchen techniques
    Government of Castile and Leon training courses
  • Restaurant desserts
    Government of Castile and Leon training courses
  • Diabetic desserts
    1st Cookery Conference at the University of Valladolid
  • Entrepreneurial motivation
    Santiago City Council
  • The cheese of Arzua
    Gran Hotel Hesperia La Toja representative
  • Cuisine from the vegetable gardens of Bodegas Matarromera
    Ramiro´s taller representative
  • Madrid Fusión 2004
    Castile regional government catering manager
  • International gastronomic seminars at El Yugo de Castilla
    Beagle Consulting representative
  • Madrid Fusión 2012 congress
  • Madrid Fusión 2011 congress
  • Lo Mejor de la Gastronomía 2004 congress
  • BCN Vanguardia 2004 congress
  • Madrid Fusión 2003 congress
  • Santiago City Council Open Commercial Competition - Winner of the innovation category
  • Vichy Catalan New Spanish Cuisine Competition 2007 – Winner
  • Olive Oil international Competition 2004 / Lo Mejor de la Gastronomía Congress (San Sebastián) – Winner
  • Obidos International Chocolate Recipe Competition 2004 (Portugal) – Winner
  • Cook of the Year Competition 2009 (Santiago de Compostela) - Finalist
  • 10th Galician Cookery Championship 2009 (Santiago de Compostela) - Finalist
  • National Olive Oil Cuisine Competition2008 (Jaén) – Finalist
  • National Tapas Competition 2008 (Valladolid) - Finalist
  • 9th Galician Cookery Championship 2008 (Santiago de Compostela) - Finalist
  • National Tapas Competition 2007 (Valladolid) - Finalist
  • FACYRE National Cookery Competition 2004 - Finalist
  • Torta de Casar Dessert Competition 2003 (Cáceres) - Finalist
  • Castilla y León Cookery Competition 1996 – Finalist

On Media

Some of my media appearances.

Fashion Press, Japan

Passion Holds Impressions


Vanity Fair



Arte Heladero

El Correo del Golfo

El Norte de Castilla


Traveller, Condé Nast


Gastro Economy

Get in Touch

I'm currently accepting new projects.

Contact Details