“Multitasks” chef catering entrepreneur from Bilbao, in charge of the “ad hoc project”.
He left the Artxanda Catering School as the first of his class, and continued looking for experiences to develop as a restaurant and catering chef, kitchen teacher, methods and products researcher, hotel and restaurant culinary consultant, and even as a private cook in his entrepreneurial project “Le Cordon Basque”.
Formed in the heat of several restaurants with Michelin stars, such as Azurmendi, Kabuki, El Patio (Martín Berasategui), Zortziko or Casa Julio, he works carefully, with quality and creativity. His 5 years in the faculty of Industrial Engineering are noticed: he organizes and makes the experiences work.
He looks for the essence: good environment, good products and the pleasure of showing them.