Began his gastronomy career in Valencia. Ambitious and unstoppable, he feeds off the experience of his masters from which he creates his own style. His desire forimprovement and the passion that he feels for the kitchen led him to the position of stagier atthe restaurant Bulli, at the time a two Michelinstar restaurant. (1994). His trajectory within the world of gastronomy moved forward without stopping, with him achieving his second Michelin star for his work at the Restaurante Gastronómico La Alquería de la Hacienda Benazuza (Bulli-Hotel).

In 1995 he began his season as responsibleat the Bulli restaurant. In 1999 he received themerited confidence of Ferran Adriá and was named Head of the Kitchen at this same restaurant (3-star Michelin since 1997).

In 1997 he joined the area of quality controland logistical assistance of the Bulli catering to Barcelona.

In 2000 he became the executive chef of the Hacieda de Benazuza, with the objective ofconverting it into a gastronomic reference atthe national and European level.

In 2003, La Alquería, the gastronomic restaurant of La Hacienda Benazuzu. received itsfirst Michelin star. His unstoppable career was rewarded the following year when he received his second Michelin star.

In 2005 his work at La Hacienda Benazuza was awarded the Best Breakfast of a Creative Hotelin the 2005 edition of the Guía Gourmetur.

In 2006 he joined Ferran Adriá as his personal assistant at the Culinary Institute of the US in the seminar “The gastronomies of the world" (Spain).

”He has been the protagonist of innumerable seminars, presentations and cooking courses, as well as demonstrationcourses, such as that held at the Hotel Astoriain Valencia, the 400th hour of operation for the Bulli restaurant (1994) or the Seminar on Vanguard Cuisine(Argentina, 2005).

As responsible for catering and large banquets, he participates in the network for the Prince of Asturias witha menu prepared by Juan Mari Arzak and Ferran Adriá, realised and directed by Paco Roncero.

He collaborates occasionally in television programs throughout the world, for example of the program titled,“Specialties of Dolli” with Dolli Irigoyen in Buenos Airesor on Canal Sur in the program, “The thousand andone nights”.

He is a member of the judging panel of the Cook of theYear competition.