1- Tell us about your culinary experience

My background comes from Michelin-starred kitchens. I’ve had the opportunity to work across Spain, Belgium, and France—overall in five to six different countries across three continents. I’ve also worked in Vietnam, spent time in Bahrain and Qatar, and most recently in Dubai.

And now we are in Kuwait, looking for a new challenge and new possibilities. I’m very happy to take on this opportunity.

2- What is your favorite ingredient?

Definitely fish is my favorite ingredient. I truly love the sea—anything that comes from the water. I love to see it, to touch it, and to share time around it. With all due respect for the product, seafood is my favorite item, if I may say so.

3- What is your philosophy / motto?

My grandfather, who is no longer with us, used to say: “If you do something, do it well. Otherwise, it doesn’t make sense to do it.”

And if you don’t know how to do it, try, fail, and try again until you succeed.

4- What is your dream in life?

My dream in life has already been realized. When I was a child, I dreamed of becoming an executive chef for a hotel chain. I started working in the kitchen with my father when I was 16, and from then on, I was always focused on becoming an executive chef for an international brand.

Five years ago, I achieved that goal. Right now, I’m living the dream. I’m very happy and proud to have accomplished it.

5- What are your current projects and plans?

Currently, I’m finishing my MBA and looking toward the next step—always connected to hospitality. Perhaps a higher position, such as Director of Operations, or something similar.

However, I will never leave the chef’s jacket behind, because it’s in my DNA.

Anything related to hospitality will always be my passion and my project.