He is one of the most loved and respected Majorcan chefs on the island and has contributed to making Mallorca a gastronomic destination of reference.
Born in Inca, he was attracted to this profession since he was very young, starting his experience in the kitchen at Iberostar. He then studied at the Escola d'Hoteleria de les Illes Balears and later started working in the best hotels on the island.
He went to Barcelona to try his luck at the Hotel Condes de Barcelona. He then returned to Mallorca to work with Marc Fosh at Read's Hotel, who taught him one of his culinary basics It was at the Relais Chateux Son Brull that he learned the exclusive Majorcan vision of cuisine..
From there he travelled to the Basque Country to do a stage at the Mugaritz restaurant with Andoni Aduriz and then at Juan Mari Arzak's, both of whom have had a notable influence on his career. His experience with the renowned Alsatian chef Jean Louis Neichel also stands out.
His dream was to be part of the best restaurant in the world and it was in 2008 when he landed at El Bulli for the whole season, repeating part of 2009. Then, after trying his luck in a small restaurant called Laurus, he took over the reins of the El Pi restaurant at the Hotel Barceló Formentor as head chef for three seasons.
During the winter seasons he has been cooking in places such as London, Stockholm, Brazil, Paris and Miami. He has also worked in Kuwait, where he was chef to the Kuwaiti Royal Family. He has travelled to India and has returned excited with the aroma of spices, as he demonstrated in his presentation at Madrid Fusión in 2015.
Together with his master, Marc Fosh, he cooked in the #four-handed format, drawing applause from the diners. And he delighted people with his tapas at different Peccata Minuta editions.
In between all these collaborations, he returned home to share his talents at his own restaurant in 2012, creating a style of cuisine based on fresh, local ingredients, an ode to the land and his roots.
He has his own garden where he grows vegetables, fruit trees, herbs, vines vineyards, olive trees and Majorcan 'xeixa' wheat, as well as raising his own chickens. He also uses spices that he buys during his winter trips. All this earned him the coveted Michelin Star in 2015, 2016 and 2017.
Besides continuing with his own restaurant and his regular collaborations, since 2022 he started his project with La Alacena, creating a new company for high-level events and gastronomy.
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