For more than 15 years, my life has been shaped by two passions: traveling and cooking.  

What began almost by chance turned into a journey that led me to explore cultures, ingredients, and traditions that now define my cuisine.  

Each dish I create reflects those experiences, combining technique, intuition, and a deep respect for the product.  

Since 2017, Ibiza has been my base, where I started as a sous chef at the fine dining restaurant Sa Punta.  

Over the past six years, I’ve dedicated myself exclusively to private cheffing between Ibiza, Argentina, and Uruguay, creating tailor-made culinary experiences where product, technique, and environment come together seamlessly.

My purpose is simple: to create culinary experiences that linger in memory.