Im a creative artisan interested for any form of artistic expression: Culinary arts, Music, Photography, Art History, Art Direction, etc… I had studied culinary arts at Hofmann school in Barcelona, Master in high gastronomy and restaurant management at CETT – the University of Barcelona, chocolate master with Xano Saguer at Espai Sucre… I have been working as a chef de partie in different areas of Michelin-starred restaurants with chefs like Ramon Freixa** and Paco Pérez (Miramar**) pastry with Christian Escribá (Stunning Wedding Cakes). I have been also working in caterings and events as a private chef in the Balearic Islands, London, and Switzerland. With more than 15 years of experience, in the last years, I’ve been interested by food design and how food can be a very strong way of communication to transmit feelings, telling a story, learning, experimenting and take conscious of our world and environment.

Im a creative artisan interested for any form of artistic expression: Culinary arts, Music, Photography, Art History, Art Direction, etc… I had studied culinary arts at Hofmann school in Barcelona, Master in high gastronomy and restaurant management at CETT – the University of Barcelona, chocolate master with Xano Saguer at Espai Sucre… I have been working as a chef de partie in different areas of Michelin-starred restaurants with chefs like Ramon Freixa** and Paco Pérez (Miramar**) pastry with Christian Escribá (Stunning Wedding Cakes). I have been also working in caterings and events as a private chef in the Balearic Islands, London, and Switzerland. With more than 15 years of experience, in the last years, I’ve been interested by food design and how food can be a very strong way of communication to transmit feelings, telling a story, learning, experimenting and take conscious of our world and environment.