After receiving his associate degree in culinary arts and catering and his specialized degree from the College of Hospitality and Tourism San Pol de Mar, this 33 year old chef began his career in 1995 working in different hotels until 1998 when he joined the team of renowned chef Carme Ruscalleda.

After a few short months he becomes the second in command for Carme Ruscalleda, and for the following 7 years he exercises these functions.

It should be noted his significant role in the launch of the restaurant in Tokyo, where he lived for three months to closely develp the opening and ensure the smooth running of the restaurant. The involvement of José Carlos contributes to the achievement of the third Michelin star for the restaurant in Sant Pau and the two Michelin star restaurant in Tokyo that continues today.

In May 2006, takes over the kitchen of the restaurant Palacete Rural la Seda where he dumps all his enthusiasm and wisdom. It is here where he receives the Mursiya Mezza award for the best restaurant in Murcia in 2008.

In 2009 he won the first contest for recipes using turbot by the government of Spain. In 2010 he won the prestigious Chef of the Year and joined the renowned chef agency in Spain, Chefservices. In the same year the guide Best of Gastronomy awarded a score of 7.5.

He has given several lectures and presentations in Torrevieja, Valencia, Denia and Murcia in CDT gave a very special kinds of silk cuisine and Japanese cuisine.

Since June 2011, directs the kitchens of Restaurante Tierra del Hotel.