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.
My professional career as a chef has been developed mainly in tapas & Spanish cuisine, international healthy food, traditional and ancient cuisine, and outdoor & firewood cooking.
On my website, you can find my recipes, as well as a diverse range of information about the world of cooking and my experiences in this field.
Hotel & Tourism
During my working life in Spain and abroad, I have worked mainly in establishments in high value natural areas, where I have developed my skills in all departments of them.