With over a decade of experience as a chef, the past six years have been dedicated to the yachting industry, where I’ve honed my skills as both a sous and head chef. I’ve had the privilege of contributing to the launch of two 100+ meter vessels and I am currently involved in designing galleys for new projects.

Before transitioning to serving high-profile clients, I worked in some of the world’s most prestigious restaurants, including the three-Michelin-starred El Celler de Can Roca and the one-starred Hofmann, where I completed my culinary training.

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I would define myself as a very outgoing person who enjoys building relationships and sharing experiences. I have a deep passion for traveling, exploring different cultures, meeting new people, and discovering diverse cuisines. Professionally, I love working in the kitchen, collaborating as part of a team, and learning every day to refine and enhance my skills. I’m organized, highly creative, and thrive on solving challenges to deliver exceptional results.

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My culinary journey began with a global adventure—traveling to various countries and working across diverse fields, including design, construction, marketing, and hospitality roles such as barista, waiter, and cook. These experiences not only broadened my perspective but also laid a strong foundation for my passion for food and innovation.

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In my leisure time, I enjoy water skiing, tennis, and cycling. I also continuously expand my culinary knowledge by attending specialized courses and traveling to discover new inspirations and flavors from around the world.

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I am a native speaker of Spanish and Catalan and fluent in English and Portuguese, enabling me to connect and collaborate with a diverse range of clients and teams.