He was formerly known as “the chocolate chef.” It was this ingredient that brought him closer to the world of pastry-making. While in Alicante (Spain), he discovered his vocation in the versatility of chocolate. A world opened up to him that went beyond chocolate bars; he could use chocolate for everything, from fillings to original sculptures.
He has won several awards since the start of his career in 2000, among them the silver medal in the European Pastry . The same year he was also a member of the Spanish national team at the World Culinary Cup in Luxembourg.
For him, the success of a creation is when the diner is eager to eat the next dish or dessert – this success is achieved by being consistent. He explains that one of the worst mistakes in pastry is to oversaturate desserts with sugar and fat, which overshadow the main product.