About me

I have worked in Tourism and Hospitality services since 1996 when started my own business, but I inherited my passion for cooking from my mother and my grandfather who was a self-made hospitality businessman, he owned and managed two high-level restaurants in Spain at the beginning of the 20th century. However, I learned to love traditional cuisine when I was a child staying with my mother in the kitchen who also worked as tapas cook in the family bar. With her, I also learned to make Spanish products like chorizo, lomo embuchado, morcilla and others.

I continued with my vocational training in cooking in the Hospitality School of Sevilla, partner of the Grupo Lezama and the Spanish restaurant Taberna del Alabardero in Washington D.C. . I worked as a chef de cuisine in some places in Spain, Sweden and Slovakia.

I am a holder of an Associate Degree in Hotel Management, and I also worked organizing indoor and outdoor activities in Lapland, Cabo de Gata Natural Park, Sierra Nevada National Park, and the Carpathian Mountains. In these places, I managed tourist accommodations like hostels, hotels, and resorts, working with the staff in all areas, like F&B, Rooms Division, Reception, Sales & Marketing, customers services, and outdoor activities. 

I speak Spanish, Slovak/Czech, English and some Swedish.