I was born in Valencia (1978) Enthusiastic and very positive guy, hard worker and committed, reliable and honest.

I start my career in hospitality since I was a kid and my uncle opened a bar-restaurant.

When teenager and early 20’s, I studied long and hard courses related with the hospitality like, Maitre d’, Sommelier, Cigar Sommelier, Olive oil tasting, Iberico ham cutter, spirits and liquors… all because I love this work, I’m very lucky to have chosen this path because it brings me lot of happiness and challenges.

Once in London (2009), I started my working life at the Ritz Hotel in Piccadilly as Commis waiter… as you can imagine (because all of us have to pass this period) those were very though moments for me, I had to start my career from the very bottom again, with the difference of my age (31 years) During my two years at the Ritz Hotel, I grow to the position of Cigar Shop Assistant Manager (I love Cuban cigars…) and Head Waiter Sommelier due to the versatility of my skills I managed to carry on with three different positions at the same time.

After that, I received an offer from The Royal Horseguards Hotel to be the Head Sommelier and Assistant Restaurant Manager of their restaurant, One Twenty-one Two at Whitehall. After two years there, I was told that HKK was looking for a Deputy Head Sommelier, it was a very challenging moment for me, I never worked with oriental cuisine!! So I decided to take the challenge knowing that Hakkasan Limited is a very important company with several Michelin Stars and a very well-considered Sommelier team.

Since then, I’m doing my work here at many places in order to keep learning and developing my career, I enjoyed, learned, worked… all of us know that stuff, every day is different. I’m looking forward to take new challenges to my career and get over them.