It's not just about the cooking—it's about telling a story with every dish.

After training at CDT Alicante, his curiosity took him to some of Spain’s most celebrated kitchens—El Celler de Can Roca in Girona and Las Rejas in Las Pedroñeras—where he learned from the best, soaking up techniques, respect for ingredients, and the art of turning tradition into fine dining.

But you don’t build your own story cooking in someone else’s kitchen. He came back home to Mesón El Granaíno with a clear vision: keep evolving without losing what matters. Quality ingredients, tradition, honesty, and simplicity. Those are the pillars behind every dish he serves, every idea he brings to the bar, every flavor he honors and reimagines with the insight of someone who’s seen how gastronomy transforms—but never forgets where it comes from.

Always curious, always looking ahead. He balances his work at El Granaíno with teaching courses and workshops throughout Alicante province, recording specialized programs, and speaking at major food conferences like “Lo Mejor de la Gastronomía,” “Madrid Fusión,” and “GastroAlicante.” Places where it’s not just about cooking—it’s about sharing knowledge, learning from others, and finding inspiration.