I grew up among stoves, pots, long cooking times, immersed in the popular wisdom that draws out the essence of each ingredient. I’m proud to say my passion for cooking is in my genes.

This passion led me to study at the Leioa Catering School. I transitioned from academic knowledge to practical experience at the Boroa restaurant, a Basque cuisine benchmark. Those seven years represented a qualitative leap in terms of skills, rigour, and quality. They also served as the perfect preparation to undertake an adventure in Mexico in 2015. While working as chef at the Aitana and Emilio restaurants, I discovered new aromas, textures, flavours, and culinary techniques.

In 2021, a new project brought me to Aitana restaurant in Donostia. This restaurant is specialised in fusion cuisine, where ingredients from different countries blend into truly imaginative dishes that have been widely embraced.

I’ve been running the Kanala Beach kitchen with a great team since June 2024. My goal is to lead an exciting project that gives me the opportunity to put all the experience and knowledge acquired into practice. At Kanala Beach we are committed to a natural cuisine with personality, focused on high-quality products and touches of creativity.