With over a decade of culinary experience and seven years dedicated to the yachting industry, I now specialize in consultancy, private events, and bespoke kitchen concepts for restaurants, yachts, villas, and hotels. From the earliest design phase to chef recruitment and operational setup, I guide each project toward a seamless integration of functionality, creativity, and refined performance.

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My background in design and architecture allows me to approach every project from both a culinary and conceptual perspective — ensuring spaces are not only beautiful but crafted for efficiency and excellence. This multidisciplinary approach bridges the creative vision with the practical dynamics of professional kitchens.

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Having worked as Chef aboard some of the world’s most distinguished vessels, I’ve had the privilege of contributing to the launch of two 100+ meter yachts and designing galleys for new projects. Before moving into consultancy, I trained and worked in renowned establishments such as the three-Michelin-starred El Celler de Can Roca and the one-starred Hofmann, experiences that continue to inform my pursuit of perfection and attention to detail.

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I am deeply passionate about shaping elevated culinary environments that embody elegance, innovation, and purpose — connecting architecture, design, and gastronomy into unified, exceptional experiences.