Born in Barcelona in 1991, and despite having no direct professional ties to the culinary world at home, he grew up surrounded by cooking and a love for gastronomy.
At the early age of 15, he began his hospitality studies at the Sant Ignasi Sarrià School of Hospitality and Tourism in Barcelona, followed by a specialization in haute cuisine. His ties with the school were never completely severed, and since 2019, he has been teaching new culinary techniques in the haute cuisine master's program there.
Throughout his career, he has trained alongside some of the most prominent names in the national gastronomic scene, such as Nandu Jubany, the remarkable trio from Disfrutar (Oriol Castro, Eduard Xatruch, and Mateu Casaña), Albert Adrià, and Francis Paniego. With the latter, he achieved a Michelin star for the Ibaya restaurant, located in the Hermitage Hotel in Soldeu, Andorra.
Aside from these big names, he always emphasizes that he is the result of all the people he has encountered along the way, from whom he has observed and learned.
Beyond his time in kitchens within our region, his hunger to explore the world and live new experiences has taken him to cook in countries such as Singapore, Hong Kong, and New York—experiences that have been highly enriching both professionally and personally.
He is currently the executive chef at Sport Hotels Resort & Spa in Andorra, a mountain resort with a total of 14 dining venues open during the peak winter season.
