The Chef

My culinary journey began in 2013, when I moved to the Middle East to pursue my degrees in professional cuisine and pastry in Dubai. It was there that I first stepped into the world of private dining, working as a personal chef and discovering the joy of creating tailor-made experiences for people in the intimacy of their own homes. During that time, I also had the great fortune to work as the assistant of a renowned chef, who opened the doors to the world of private cooking and inspired me to pursue this path

In 2017, I pursued another passion and completed my sommelier studies in New York. Those years exploring the beauty of the New World of wine—traveling through the Finger Lakes, the Hamptons, and the West Coast, from Napa to Sonoma—gave me a deep appreciation and understanding of wine. But they also reminded me of a simple truth: my heart truly belongs in the kitchen, where I can fully express my love and creativity through food.

Since then, I have devoted myself fully to life as a chef, spending several seasons on the beautiful island of Ibiza. There, I learned to adapt to the Mediterranean rhythm, the food markets, the farmers, sometimes even bringing fruits and vegetables from my own garden.

I still remember a private dinner in Ibiza when, just as I was about to start service, the water supply suddenly cut off. For a moment it felt like everything could fall apart—pots half-filled, dishes waiting to be rinsed, guests already arriving. But instead of panicking, we improvised, laughed, and found creative ways to keep everything moving. What could have been a disaster ended up being a lively and memorable evening, full of good humor and resourcefulness.

That night reminded me that being a chef isn’t only about cooking—it’s about staying calm, adapting, and turning the unexpected into part of the story.

In 2024, I was fortunate enough to complete an internship at Toyo in Manila, one of Asia’s 50 Best Restaurants. During a regular service we had a special guest, Michelin guide came to have dinner, I was honored and surprised how my colleagues let me stay and do my part as nothing out of the ordinary was happening. In my values in hospitality I have learnt and believe that everyone is the same, you should treat everyone only the best you can, whether a celebrity or Michelin guide is there always offer the best service you possibly can. One year after I witnessed my team earning the very well deserved star.  To me that day will stay in my memory as if I was part in a movie, the star is only theirs.

The experience of being part of Toyo not only sharpened my technique, but also reaffirmed that food is a universal language and one of staying humble.