Science methodology is directly related to my way of researching. It is how I go through my creative process in cooking.

This creative pathway I follow, comes from my 12 year experience as a scientist. It has allowed me to not have pre-established ways of thinking towards cuisine. Find out everything there is to know: the season, where it comes from, its history and culture, how has it been cooked, how can it be used, what has already been done. The instinct, what do I want to do with it, what it inspires me, where do my senses go with it. 

There are no boundaries in the world of cooking, everything is possible. And with this comes a world of creative possibilities.

I am always looking to create with a complete honesty to myself. The result is a totally coherent cuisine, which is looking to be sustainable, organic and with the use of respectable produce.