About me
I am a multidisciplinary professional with an international background, successful track-record and expertise in business consulting, management, strategy, gastronomy and food design.
My combined experience results in an exceptional synergy that surpasses the counsel of an individual manager, consultant, designer or executive chef.
Trajectory
After a long trajectory in Management and Strategic Business Consulting and my work with private equity firms in restructuring and M&A projects, I decided to pursue my dream of cooking professionally due to my fascination with New Nordic Cuisine. In 2016, I moved to Copenhagen to work at renowned and game-changing restaurants like NOMA and Restaurant 108. It was there where I could learn about world-class restaurant management, the philosophy behind the New Nordic Manifesto, and culinary techniques such as fermentation and flavour intensification.
Back in Madrid, I worked for prestigious restaurant groups, successfully professionalizing, restructuring and streamlining operations. During that time, I collaborated with ¨We Crave¨ to design ¨Matter: Decoding Material Emotions¨, a pop-up of Experiential Gastronomy dinners. After Matter, I stepped in as a partner to perform the role of Chef+Innovation Strategist. My job focused on professionalizing and turning the business around through strategic management, designing Experiential Gastronomy concepts and promoting Gastrodiplomacy to unite cultures through gastronomy.
After learning more about the Food Design community and the potential of design in finding impactful solutions to build a better food ecosystem, I decided to go solo and offer strategic business consulting services focused on restaurants and food design.
In February 2021, I partnered up with Antonio Barrera, the creator of Food Design Festival, to found Singular Foods, a food design hub where I was a Strategist + Food Designer. There I created iki Food Design Lab, Singular Foods´ research and food innovation lab.
Nowadays, I offer my services as a freelance consultant.
In 2022, I became an advisor for Operadora Gastronómica Los Danzantes, that operates both restaurant Los Danzantes Oaxaca and Selva Cocktail Bar. I played a crucial role in improving the LDO´s business model, professionalizing the team, and restructuring the organization. My focus on quality, implementing food safety and sanitation standards, and modernizing this Oaxacan classic restaurant through food design and innovation helped to optimize the business and bring success to the restaurant. At Selva, I streamlined their Operations and gave gastronomic advice.
In 2023 I was honoured to have been chosen as the Operations Manager and Executive Chef at Operadora Gastronómica Los Danzantes. My expertise and leadership have helped to elevate Restaurant Los Danzantes Oaxaca to new heights, earning recognition as one of the top 250 restaurants in Mexico by Guía México Gastronómico 2023 and 2024.
North America´s 50 Best Bars & The Pinnacle Guide
Furthermore, I am proud to have contributed in leading Selva Oaxaca Cocktail Bar to be one of San Pellegrino´s 50 Best Bars in North America for 2024 (Its third award since 2022). In addition, we recently earned 2 Pins from the renowned Pinnacle Guide. This recognition is a testament to my commitment to excellence and innovation both as a Chef and Operations Manager.
Michelin Guide 2024
In May 2024, Los Danzantes Oaxaca was awarded with a Michelin Star for its high-quality cuisine and with a Green Michelin Star for its notable compromise with eco-responsibility. As the Executive Chef I feel deeply honoured for this recognition. We have become one of the 16 restaurants awarded with One Michelin Star, and one of the 6 restaurants awarded with a Green Michelin Star.
I am confident that my leadership, coupled with the dedication and talent of the team, will continue to make Operadora Gastronómica Los Danzantes a thriving and innovative culinary destination.
2023 A year of evolution at Los Danzantes Oaxaca
This video showcases my application of Food Design at Los Danzantes Oaxaca to create a new concept of Contemporary and Sustainable Mexican Cuisine.
We have kept some of our iconic dishes on the menu, but we have reworked and improved every recipe. We focused on using modern plating techniques and creating high visual impact to make the dishes more appealing. Additionally, we have introduced new dishes to modernize the menu, making use of all the vegetables and herbs cultivated in our own organic garden.
Photos: @victorfotomx and @chazztitus
Collaborations
In addition, I collaborate with prestigious strategy and innovation consulting firms like Food Advisor and Mycelium Gastronomy Network, and with Bunny´s Deli, an icon in plant-based gastronomy in Spain. I am also a proud member of Food Design Nation, a collaborative global platform connecting food creatives to design better futures of food.
I am open for new projects and collaborations. Please feel free to contact me to talk about business opportunities.
For more detailed information about me, please visit my LinkedIn page.