About me
With this wealth of experience, a great deal of enthusiasm and a love for my work, I am taking on a new challenge, offering a professional comprehensive consultancy service to the hospitality industry.
Forging a trade in the Basque Country
After completing my Hospitality studies at the historic CEBANC in Intxaurrondo (Donostia/San Sebastián), I built my career across very different formats: small restaurants, steakhouses, pintxos bars, boutique hotels, high-luxury hotels, and high-demand gastronomic projects. I have worked in the Basque Country / Euskadi, France, the Canary Islands, and London, adding perspective, technique, and a clear understanding of what it takes to sustain daily service.
For five years, I worked as an instructor at the Basque Culinary Center in its early years, a stage that strengthened my approach: rigor, organization, applied innovation, and knowledge transfer grounded in the real world of the kitchen.
Today, I offer professional gastronomic consulting and training services, specializing in grill and Basque cuisine. I support business owners in defining the concept, building teams, training professionals, developing menus, standardizing processes, and supervising cost control—with one core principle: the proposal must be well executed and sustainable over time, while always recognizing that every venue is a unique and personal project.
