Trained at theCatering School of Santiago de Compostela and in top restaurants such as "Casa Solla" and "El Amparo,” among others.
"I studied cooking without any conviction and my true vocation came when I discovered the kitchen of Casa Solla. It was my first job and alsoawakened my curiosity for the avant-garde cuisine.
That led me to other restaurants in Spain. Today my cooking is based on good taste and common sense. Idon’t claim to be creative and try to keep my cooking halfway between tradition and vanguard."