My cooking focuses on product and season, respecting the culinary culture and history of this wonderful place
I have been passionate about cooking since I was a little boy. I took my first steps watching my grandmother and my mother cooking at home, and I was filled with a desire to know what they were doing. When all the other kids my age were playing outside, all I wanted to do was be in the kitchen with my grandmother, who was of Italian descent. She had a fascinating range of recipes that left a mark on me ever since.
My most important inspiration was my big brother. He was the one who gave me my first chance in a professional kitchen, back in 2002. It was there that I realised that this was what I was going to do for the rest of my life. Towards the end of 2002 I travelled to Patagonia, to San Carlos de Bariloche, to be precise, where I decided to live for a while. I studied at the hotel and catering school there, and did work practice for 2 years at local restaurants before eventually getting a job at one such establishment.
And voila! Life is full of surprises and it was here that I met the woman who went on to become my wife! So in 2005 I flew back to Spain, and headed straight for San Sebastián. I was blown away by the culinary culture here. I started work at the Bera Bera restaurant in Aiete, first with Juan Mari Humada and later with his son, Sergio. It was there that I met Iñigo Peña, and in 2007 I started working with Iñigo at Narru in the district of Gros.
I learned a lot and grew as a chef alongside him over the years, as his second-in-command at the popular Narru.
Until the present day, when the opportunity arose for me to start my own journey as captain of the ship at the Biarritz. My cooking focuses on product and season, respecting the culinary culture and history of this wonderful place, using cutting-edge techniques, and bringing a unique touch of my own.
The success of the Biarritz Restaurant would be impossible without the work and dedication of a fantastic team