I started my career in gastronomy in some of the best restaurants on the island of Ibiza, where I learned much more than just cooking from the excellent Chefs and owners I worked with. After this learning experience, the world of gastronomy became a real passion for me and I eventually got to manage my own restaurant in central Bilbao.
It was there, working from the roots of traditonal Basque cuisine, where I deepened my culinary knowledge and where I learned the importance of quality-based service. To keep growing as a cook I decided to start working as a private chef, attracted by the possibility of offering a unique, personalized service adapted to the preferences and particular tastes of distinguished clients.
I base all my cooking on high quality products that are produced in a respectful, creative and professional manner. I am creating meals on private yachts or in homes allowing me to serve my clients according to their needs. I easily adapt to different diets and personal preferences. My travel to varies countries helped me discover different culinary cultures. I learned how to create a cuisine of complex and refined flavors that seeks to satisfy and please the diner, transmitting my passion as well as my culinary background.
I combine flavors and techniques to create dishes that not only feed and nourish, but that also include a sensory and emotonal experience, pleasant as well as stimulating.