He is considered one of the most successful chefs of the year in Madrid with a score of 7.5 in Rafael Santos’ Guide to the best of the gastronomy.

Fernando began his career in 1996 in the Killey Hill Restaurant in Dublin for eight months, devoting himself to the kitchen, knowing this would be his dream career.

In March of 1997 he joins Morels Restaurant, Big Gourmand Michelin.He further enhances his training at The Commons Restaurant and Patrick Guilbaud to become executive chef in 2001for the restaurant Le Gavroche in London with two Michelin stars. That same year he relocates to the south of Italy, specifically the province of Naples, finding another way to interpret the Mediterranean cuisine and its ingredients, by working one year at Restaurant Don Alfonso, two Michelin stars.

In 2002 he returns to Spain joins the restaurant El Raco de Can Fabes Santi Santamaría, three Michelin stars, as a chef, and later as Head Chef of events and banquets in the restaurant El Poblet.

Since 2006 he runs Zaranda Restaurant, a Michelin star restaurant and Zorzal Restaurant, winner of the "Big Gourmand" by the Michelin Guide.