Student of Luis Irizar at the beginning of his career and with whom he identifies most,  he received his professional training in the best and most varied restaurants in the city.   In the latest most relevant places he has worked as Head Chef we can taste, sample and enjoy his skill at the stove.

He worked as Head Chef and Head of Production Centre for many years at the newly-formed Catering de Paradís in Madrid, where he gained experience in organizing a variety of large events. All this, together with three years at the el Chaflán restaurant, where he was also Head Chef, has produced a perfect fusion between the sensitivity of the Restaurant and the Organization of large events.

Eager and innovative, in the last few years he has added Stages Profesionales to his work in today’s best kitchens.

Amongst his latest professional experiences, we should highlight his participation as a speaker at the Second “Madrid Fusión“ Conference, as well as in “La Cocina de Vanguardia Español” (Vanguard Spanish Cuisine) Conference in Tokyo, and the First Ibero-American Cuisine Conference, making a monographic menu based on red tuna.

The last Conference in which he is going to participate is the BCNV Vanguardia 2006, where he will prepare dishes with Seared Red Tuna (ventresca)

Always open to new professional challenges, he continues to surprise us with his ability to achieve a harmony between tradition and new market tendencies.