I started looking at the cooker when I was so small that I couldn't see what was happening there. But I managed to get on top of a chair and have a look (in a safe distance always set by my mother, a distance that I always found too far). I spent I big chunk of my childhood in the kitchen, watching my mum cooking, and all those smells and colours, flavours and textures were imprinted in my five senses. Still, I haven't been able to get rid of them. The truth is, I don't want.
I was born in Madrid a few years ago, and since that day in July, I didn't stop moving. And it seems food is important everywhere I go and most of my memories are related to it: broadbeans and chocolate in Barcelona, hazelnuts in Tarragona, sweetcorn and tiger nuts in Valencia, and Madrid... where to start or where to finish. Great fan of Greek food; Greece, where I've lived and been so many times. Always thinking in coming back.
For the last 10 years, I have been living in Ireland, and again moving around: Dublin, Cork, Belfast... and back to Dublin. And here is where my professional cooking career has developed: happily worked in wagamama Ireland, as a Head Chef in one of the Dublin branches and Group Trainer for the whole the country for the last 9 years. This has allowed me to expand my knowledge, see amazing places and meet wonderful people. But after all these years, this is only the beginning of this trip called learning (or is it called life?).
But even more happy now, I started working a while ago in The Happy Pear as a head chef. That has been a great change and a challenge that I accepted because I wanted and want to continue growing and learning. This restaurant/shop/way of life is one of the greatest places I know in Ireland: the food, the atmosphere, the philosophy, but the most important, the people!