Born in Manacor in 1982, from a very young age he was passionate about cooking, the sea and music. He studied cooking and pastry in Barcelona, ​​working in renowned restaurants such as “El Túnel de’n Marc Palou” and “Lasarte” until he ended up as chef at the “Osmosis” restaurant in Barcelona. In 2014 the adventure begins in Son Carrió where he specializes in renovated Majorcan cuisine, in love with local products and new cooking techniques that allow surprising with their flavours, colors and textures.