At 16 he started working in kitchens on the Costa Brava. With 18 he packed and went to learn, to discover new elaborations and products to Holland. With 19 he decided that he would dedicate his life to creating dishes and flavors. He trained at the Bell-Art School and the Hofmann (Barcelona) and confirmed his vocation among the stoves of some of the best restaurants in Catalonia, France, Holland, Sweden and other European countries. With 25 years he opened his own restaurant in Barcelona and with 26 he received the award for the Best Young Chef of Catalonia from the Catalan Academy of Gastronomy (2017), an award that recognizes his interpretation of the culinary tradition, his meticulousness and the audacity of his technique.
His philosophy, from day one, is clear: product, taste and technique. And by this order. Respect for the ingredients, noble products and a proposal that fuses Catalan elaborations, French influences and Nordic techniques, is the basis of his cuisine.