Philosophy

Roots

My passion for cooking began at home. As a child, I spent hours with my grandparents, learning to love the produce of the land and traditional flavours. They taught me that cooking is not just about preparing food, but also about caring, passing on knowledge and sharing. Those experiences are the foundation of everything I do today: cooking with soul, made from memory and the heart.

Respect for tradition and local culture

I am inspired by respect for authenticity: traditional recipes, slow-paced times, and the products that the earth gives us each season. I work with local, seasonal, and locally sourced ingredients, collaborating with producers who, like me, believe in the authenticity of the product. I am not looking to reinvent, but to reconnect: with our roots, our culture, and our identity.

My journey

I have been fortunate enough to train in kitchens that I deeply admire: Can Calent with Miquel Calent and Fornet de la Soca with Tomeu Arbona.

I have also worked as a chef at the Hotel Glòria de Sant Jaume and the Hotel Portella, stages that have been key in discovering who I am as a chef.

In addition, I am a member of the board of directors of ASCAIB, I collaborate in the organisation of the Fira del Llonguet, and I have participated in events such as Madrid Fusión and HORECA Baleares. One of my most recent awards was the Prize for Best Local Product Used in the IV Ciutat de Palma Vegan Cooking Championship.

But beyond the achievements, what matters most to me is to continue cooking with honesty, emotion, and respect for who we are.