Gastronome and artist, he has been resident at the Royal Academy of Spain in Rome in 2021-2022. His work explores new configurations of the gastronomic at the intersection between cuisine and other disciplines such as sculpture and installation. Through a plurisensorial language, he investigates with the material and the spatial, permanence and decay, interested in how we conceive sensorial enjoyment and the good life in the context of the current socio-ecological crisis.
He holds a degree and master's degree in Gastronomic Sciences from the Basque Culinary Center, and a master's degree in Ecological Humanities and Ecosocial Transition from the Universitat Politècnica de València and the Universidad Autónoma de Madrid. Specialised in avant-garde cuisine, he has worked in Michelin restaurants such as Oaxen (Stockholm) and Azurmendi (Bilbao). Since 2017 he has been organising gastronomic congresses in several countries and has collaborated as a researcher at BCC Innovation.
He has presented his work at the Centro de Cultura Contemporánea Conde Duque (Madrid), Real Academia de España en Roma, Instituto Valenciano de Arte Moderno, Matadero Madrid, Sala Amós Salvador (Logroño), Tenerife Espacio de las Artes, Navarra Gastro Summit, Science and Cooking World Congress Barcelona and Foro Cocina tu Futuro (Quito). Recently, he has designed gastronomic experiences that interpret iconic spaces such as the Cotopaxi National Park in Ecuador, and the Botanical Garden of the University of Valencia.