Co-founder and the head chef at Fondo supper club.FONDO results from the union between art, design, research, and gastronomy. A project in which we transmit and share information through food. Working with artists, institutions, initiatives, and brands to develop experiences that combine their concepts with our methodology.We create edible situations as a format for conveying information. All of our menus are climate and socially conscious. *Some of the brands and… Show more Co-founder and the head chef at Fondo supper club.FONDO results from the union between art, design, research, and gastronomy. A project in which we transmit and share information through food. Working with artists, institutions, initiatives, and brands to develop experiences that combine their concepts with our methodology.We create edible situations as a format for conveying information. All of our menus are climate and socially conscious. *Some of the brands and institutions we have worked with include Bang and Olufsen, Carolina Herrera, Bimba y Lola, Wow Concept, Matadero Madrid, La Casa Encendida, and Mayrit Design Biennale.* Show less

A natural wine bar project - worked as a chef developing recipes with the rest of the team, we change the whole menu every month, focusing on seasonal products and innovative techniques merged with french traditional cooking.

Developed the menu and concept, created the team, and co-directed the kitchen. A restaurant in the horse racing venue of Madrid, which focuses on product and traditional Spanish cooking. A permanent short menu with tapas classics with an ever-changing specials menu focused on seasonal fish. We also had a daily menu that changed every day.