Who am I?

Ever since I was a little boy, I have always known that I would be a chef. Nearly 20 years ago, I began my journey by studying at the Joviat de Manresa School of Hospitality. There I learnt the basics and what would be required of me in order to be successful in my work. There is a particular philosophy that has helped me to love and understand this profession –       “ Rigour, Honesty and Sacrifice”. This is the way in which a person can understand and respect the kitchen, and these are the values that I always carry in my heart and that define me both professionally and personally.

Over the years I have had the pleasure of training under some extraordinary chefs including Martín Berasategui, Antonio Román and Daniel Padró. Thanks to them I have evolved into the chef I am today – achieving both my short term and long term goals, persevering in my commitment to becoming the best chef that I can and above all, accepting the sacrifices required in order to achieve the rewards. They say that the kitchen is an art, and one can only become proficient in an art through training, creativity and hard work. We are all born with something to share with the world, and when you discover what you were put on this earth to do, this realisation becomes your motivation to strive to improve a little more with every day that passes.

However, as a wise man once said “Alone we are faster – together we go further” My team is my rock, one could say that there is a part of me in every one of my dishes, but I would be lying to myself and others if I did not draw attention to the fact that the essence of all of those who I have worked with can be found in my work – from the chefs I have worked for in my youth all the way through to the young commis who works for me now. They are all the products of the mutual enrichment that can be achieved by working together as a team. I have known for some time that it is vital to surround myself with an enthusiastic, dynamic team, and to always give opportunities to young chefs as they bring a freshness to the kitchen which is a powerful energy for the whole team, myself included. Together, we continuously evolve and seek new recipes, bouncing off one another’s creativity. We are happy to work hard because we have the good fortune that we love what we do – and it is only in this way that we can grow and improve – without pretention – with humility and respect and carrying the devotion to the profession that has shown us who we really are and where we want to be.

Now, when I go to work each morning, I am quite sure that that little boy who dreamed of being a chef knew what he was talking about!

Outside the kitchen I am a keen triathlete. I have been competing in triathlons for 6 years and this has helped me to learn even more about myself and has motivated me even further in my belief that we must always push ourselves to our limits so that we can achieve great things.

Thanks to the kitchen and to sport I have learned that however much we push ourselves there is always someone a little better, a little faster, a little stronger – we can always strive to improve a little more and without a good team supporting us we are nothing.

 “Alone we are faster, together we go further”

I live my life by this motto.