Throughout my career, I have had the privilege of leading and collaborating on a variety of projects that reflect my passion for cooking and my commitment to culinary excellence. Discover how each of these projects combines creativity, technique, and a deep respect for ingredients, offering unique concepts that stand out in the world of gastronomy.
Event Chef
I am part of the culinary team at DO & CO, executing tailor-made gastronomic concepts for international events such as the Mutua Madrid Open. My role is to bring fine dining to every detail, without losing pace or excitement.
Website: doco.com
R&D Chef – Ginkgo Restaurants & VP Hoteles
Responsible for the development of new dishes and innovative menus, research on gastronomic trends, optimization of processes in professional kitchens, and team training. In this role, I led the creative evolution of the culinary offering, aligning the gastronomic concept with the group’s identity and the customer experience.
Website: Ginkgo
Co-Founder and Executive Chef
Creator of the American gourmet fast-food concept, fused with Mediterranean and Latin flavors. Development of business concepts, recipes, and kitchen operations.
Web: anauco.es
Co-Founder and Executive Chef
Creator of the signature fusion cuisine concept at Susumo Sushi Restaurant, integrating flavors from Japanese, Indian, and Thai cuisine. Developed the business concept, recipes, and kitchen operations.
Web: susumosushi.com
Schara Batlle
English Court Project
Innovative menu design, fusing Mediterranean and German flavors with exclusive brand ingredients. Preparation of cost estimates and technical specifications.
SPAIN
GOURMET
Brazil Export Project
Creation of an innovative gourmet tapas menu, blending Spanish and Mediterranean flavors for the Brazilian market. Preparation of recipe lists and technical sheets. Specialized training for the kitchen team.