Different experiences, multiple skills. This is my philosophy.

Initially my knowledge was formed from the study, from Hotel School to Food Service University. Then cooking, with its multiple aspects: traditional cuisine, hotel food service, fine dining and catering. Later on, the business world: planning, technology, human resources, investments.

This is all at your disposal as a business consultant for food service companies.

 

I am specialised in the cook & chill technology, that together with regeneration, constitute the basis of the modern cuisine. Exhibitions, show cooking, research & development activities, product tests complete my offer.