Seventeen years in the field, sixteen since he began to be part of the Rio Grande family. Since then, as he always comments with pride, he has gone out and returned home to grow and develop.

A cuisine based on tradition, fueled by creativity to find avant-garde, in short, a cuisine of yesterday and today for tomorrow.

It is not simply eating, he takes out the younger side, and having fun among the stoves, he transfers his fun and passion to each dish he prepares.