Growing up in Alicante, how did the local food culture shape your early passion for cooking?
Alicante has a vibrant food culture—it’s all about fresh ingredients, local recipes, and simple techniques that let each flavour shine. Coming from a family of farmers and butchers, I grew up in an environment where we didn’t just cook food; we lived it. I learned that every ingredient has value, and using them well was a matter of pride. These roots taught me to respect ingredients deeply and instilled a desire to create something special with each dish. Alicante’s cuisine is a true Mediterranean celebration, and that sense of place has stayed with me every step of the way.

The Basque Country is known for its deep culinary traditions—what key lessons or techniques did you pick up during your training there?
In the Basque Country, gastronomy is as much a philosophy as it is an art. There, I developed the discipline and respect for technique that form the foundation of my cooking style. Basque cuisine is rooted in tradition, but it also knows how to innovate in ways that feel organic. I learned to work with precision and finesse while staying true to each dish’s essence. It taught me that no detail is too small, and often, simplicity yields the most powerful flavours.

You’ve worked alongside renowned chefs like Quique Dacosta and Francis Paniego. How did those experiences influence your approach in the kitchen today?
Working with chefs like Quique and Francis was transformative. Quique taught me to experiment, to look beyond the obvious, and to embrace creativity in ways that go beyond flavour—using aesthetics, technique, and storytelling. Francis, on the other hand, showed me the power of balance. He’s a master of drawing out maximum flavour without overcomplicating things. Together, they reinforced a philosophy that I still hold today: innovate and experiment, but never lose sight of what makes food honest and soulful.

Working in Michelin-starred kitchens is no small feat. What was the biggest challenge or learning moment from those experiences?
The Michelin world is intense; it demands a non-negotiable level of perfection, pushing you to test your limits. The biggest challenge? Consistency. Every service, every dish must be executed to exacting standards, and that discipline taught me resilience and patience. My biggest takeaway was this: in high-pressure moments, you find out what you’re really made of. That realisation has defined my approach as a chef. To this day, I bring the same meticulous care I learned in those kitchens to every dish, whether it’s for two people or two hundred.

From Spain and France to Oman, your culinary journey spans multiple countries. How have these different cultures influenced your cooking style?
Each culture taught me something unique. Spain gave me the foundations, France honed my techniques, and Oman introduced me to new spices and a deeper respect for the link between food and tradition. Oman taught me to appreciate Middle Eastern flavours and to incorporate them thoughtfully. Travelling challenges you to adapt while staying true to your style. Each place has added layers to my culinary perspective, and today my cooking is a fusion of these experiences—grounded in Mediterranean flavours but enriched by the cultural diversity I’ve encountered.

You led the launch of Hilton Mallorca’s kitchen in 2022. Can you share some insights from that unique experience?
Launching Hilton Mallorca’s kitchen was a challenge that required creativity, adaptability, and strong teamwork. Building a kitchen from scratch isn’t just about setup; it’s about establishing a culture. I created processes, aligned the team with a shared vision, and prepared them to execute at a high standard. Post-pandemic, we faced supply issues, shifting travel trends, and the challenge of maintaining standards with a new team. I learned the importance of flexibility—you need structure, but also the ability to adapt as situations change.

Now that you’ve been here at Hilton Malta for well over a year, what continues to excite you most about leading this culinary team?
The potential in this team excites me the most. Over the past year, we’ve transformed the kitchen into a collaborative, forward-thinking space. My goal is to push the team to new heights, and seeing their passion grow as we tackle new ideas and refine our craft is incredibly rewarding. Hilton Malta holds a unique position in the Mediterranean, and I’m driven by the idea of creating a culinary experience that truly reflects its surroundings. Every day, we’re improving, and it’s exciting to watch the team embrace that growth.

Finally, what are some signature flavours or dishes that guests look forward to in your menus at Hilton Malta?
My approach to the menu is rooted in showcasing the best of the Mediterranean. For example, we have a reimagined mushroom consommé with beetroot ravioli, delivering deep, earthy flavours and a striking presentation. Another favourite is our local fish, served with a refined escabeche emulsion at Oceana. These dishes are authentic yet refined, crafted to make an impact. I love using local produce and enhancing it with Mediterranean ingredients—clean, bold, and with just the right touch of innovation to elevate familiar flavours into something extraordinary.