Chef, advisor and disseminator of a gastronomy more committed to the environment and health.

Gastronomy, health and sustainability are three pillars that are completely related to make each meal a complete experience.

Sustainable cuisine advice for restaurants, hotels and brands with values.

Design of gastronomic and sensory experiences with the aim of integrating concepts of sustainability, territory and inclusive and creative cuisine.

Culinary coaching for individuals, companies and professionals.