, such as a nail grill to heat the centre of steaks, a steam tube or a centrifuge for caramelising meat.
When he was young, he wanted to be an anthropologist, archaeologist or fireman. But life led him to the Hotel Majestic and the experience was spellbinding. He trained in kitchens such as at El Dorado Petit and in the Hoffman School, and taught at the CETT (Tourism, Hospitality and Gastronomy Campus). He created his own restaurant in 2003, Manairó, and was awarded a Michelin star in 2008.
He is now a chef, consultant, creator of customised gastronomic experiences and a trainer. In each facet, his trademark unexpected cuisine has seduced food critics and diners alike.
Creating new flavours in the palate first visualised in the mind, interpreting products in dishes you’ve never tried before. To do so, he builds his