He trained at the CdT in Valencia.
He worked in traditional, market, fusion or vegetarian restaurants and, finally, Japanese cuisine in Valencia.
He moved to Ibiza, where he worked at the IBIZA GRAN HOTEL (La Gaia), consolidating the restaurant that it is today, together with his boss and friend.
He continued to develop his Japanese cuisine in some destinations outside Spain, such as Switzerland or New York, which has allowed him to learn from great professionals.
He is a fan of Nikkei cuisine.
He considers himself a tireless perfectionist and enthusiastic…