CHEF • FOOD STYLIST • RECIPE DEVELOPER As a chef I have spent more than 30 years of professional culinary experience to food styling, recipe development and culinary content. Trained in Spain at Michelin-starred restaurants including Arzak and El Bulli, I combine classical technique and molecular gastronomy with Mediterranean cooking and a strong understanding of natural ingredients, vegetables and plant-based cuisine. My work spans restaurants, private kitchens, yachts, cookbooks and international homes, giving him an unusual ability to create food that is both technically precise and genuinely appetizing.