There, he began his apprenticeship with the decision to become one of the best in his field, which later led him to the Balearic Islands Hospitality School. After attending school he moved around learning and improving his skills in Madrid, Mallorca and Austria, including Michelin starred restaurants. Every step on his way made him become the Chef he is today; his cuisine is pure innovation, fusion, and homage to local produce. He loves to pamper Fontsanta’s guests with Mediterranean dishes that have been adapted to his origins.
\“Having the opportunity to make someone happy, changing their mood, that’s what cooking is all about: it’s magic! And that’s exactly why I’m a chef."