Flavor acts not only as the main engine of food but also in nourishing the intellect. Discovering new ways to approach different experiences, creating and breaking through previously unknown intellectual barriers.

When a customer tries my cuisine, they feel they are embarking on an unusual journey where sometimes utensils and everything that once seemed indispensable is not. There’s a greater sense of freedom and creativity, a more tactile experience for the customer. They are led to a point where they even doubt whether the dish itself can be eaten. It’s a method to awaken them to something they may have never experienced before.

Local products and seasons are the main protagonists of my gastronomic journey. Studying herbs, flowers, and natural products has led me to levels of experience that are sometimes extreme. It’s a fusion with nature and climate, a revolution of an unconventional concept.