Portfolio
Feed the wild
About :
My culinary training:
It began in the Basque Country at the Gamarra School of Hospitality and Tourism in Vitoria-Gasteiz and my culinary training at the Basque Culinary Center gastronomic university in San Sebastián
Career path:
Shaped by many trips that have allowed me to gain years of professional experience working in important Michelin star restaurants such as: ABAC Restaurant. PAKTA -Nikkei cuisine. Opening of the MA’I and AURT restaurants at the Hilton Diagonal Mar Hotel Barcelona. Roof Top – BARCELONA EDITION Restaurant at the Marriot Hotel.
Others such as Amaz gastronomic Amazonian and La Mar by Gastón Acurio in Lima – Peru, Cevichería Yakumanka and the Japanese Mako in Barcelona, in addition to the important experience as head chef at Cevichería Callao by Jaime Pesaque in the Netherlands,
These experiences have enriched my techniques, fusing the best of each culture.
Creating Unique Gastronomic Experiences
I am passionate about creating personalized gastronomic experiences where every detail counts. My approach is based on exclusivity, authenticity and sustainability, offering a culinary repertoire as versatile as it is surprising. Each service is an opportunity to connect with diners and offer them a unique and unforgettable experience.
My approach
It is in the creation of dishes and gastronomic experiences that define my origin, my essence, my training and my love for this profession.
I am your Personal Chef – Private Chef in Barcelona.
Mobility and adaptability
We take care of everything. From the design of menus adapted to each preference, whether it is a romantic private dinner for two people or tasting menus for a group of friends, family or colleagues, retreats, private catering, corporate catering or an event.
We take our services to the required location in Barcelona and surrounding areas. We evaluate each request and create a tailor-made service for the enjoyment of diners.
