Skullinary Personalized Cooking

Extense professional Experience

My love and passion for food was already in my DNA when I was born in 1985 in Barcelona. My grandma was the cook from a rich family and since my childhood I realized how diverse and rich our gastronomic culture was. My close relatives own a restaurant in Barcelona for  more than 30 years and being there, awaked my curiosity for HORECA. I started my professional culinary career at the age of 16 as a dishwasher and kitchen helper. Since then I decided to study culinary arts and, even though I didn't finish the studies I had been learning from great chefs for the last 20 years.

Lenguajes English : B2 Dutch: A2 Catalan : native c1 Spanish : native c1

Relevant skills · Catalan cuisine · Spanish cuisine · French cuisine · Knife work · Leadership · Teamwork · Culinary techniques · Food safety and sanitation practices

Culinary education

· CETT         hotelschool, Barcelona.
· HACCP certificate number : 916.
· Scoolinary (professional on-line culinary school)   updating constantly my knowledge on new techniques, healthy food, sustainability.

Culinary Stage

· Kitchen and service. Hotel Alimara. Barcelona.
· Parliament of Catalonia. Barcelona.
· School restaurant CETT. Barcelona.

Working experience

2024                 Cook. Currently Cafe Constant, Den Haag

                Cook. Restaurant bistro de Twee Heeren, Den Haag

2023-2024         Cook. Restaurant brasserie Monastère, Delft

2023                Cook. Restaurant Xiringuito, Scheveningen beach

2022                Opening of skullinary. Freelancer chef cook. Since then working only as a freelance

                Cook. Restaurant hotel spa Savarin, Rijswijk (french cuisine)

                Chef. Restaurant La plancha, Leiden (spanish cuisine)

2019                Cook. Restaurant DeLuca, Den Haag (italian cuisine)

                Chef. Restaurant La familia, Den Haag  (spanish cuisine)

2018-2019        Cook. Restaurant Aux de Pays Bass, Maastricht (dutch cuisine)

2018                Cook patisserie. Restaurant Rozemarijn, Maastricht (french cuisine)

                Cook assistant. La toscanella Apuana, Maastricht (Italian cuisine)

2017                Chef. Cafe Servaas, Maastricht (international and spanish cuisine)

2014-2017        Banqueting cook, banqueting chef assistant. Chateau Neercanne,
                Maastricht (1 Michelin star, french cuisine)

2014-2015        Cold section and patisserie. Eet café hotel Le virage, Maastricht (french cuisine)

2013-2014        Cold section and patisserie. Restaurant R¨o¨zemarijn, Maastricht (french cuisine)

        Cold section. Restaurant “o”, Maastricht (fish/french cuisine)

2013                Chef. Mascaron social club, Maastricht (spanish cuisine)

2012-2013        Cook. Restaurant La Barceloneta, Gronsveld (spanish cuisine)

2012                Chef. Hotel La sèquia molinar, Catalonia (catalan cuisine)         

2010-2012        Chef. Hotel porta d’Alella, Catalonia (catalan/french cuisine)
2009-2010        Chef de partie of meats and sauces. Restaurant Mikakos, catalonia (catalan cuisine)
2008                Chef de partie meats on josper bbq. Restaurant Mas Corts, Catalonia (catalan cuisine)
                Chef de partie cold section/paellas. Functions as a sous- chef and chef.
                Restaurant Sant Anastasi, Catalonia (catalan/spanish cuisine)
                Chef. Restaurant Mas Blanc, Catalonia (catalan/spanish cuisine)
                Cold section. Restaurant el Racó del Possit, Barcelona (catalan/spanish cuisine)

2006-2008        Chef de partie cold section and entremetier partie,meats. Sous Chef funtions. 
                Restaurant xarcuteria La coloma,
                El Masnou (catalan/spanish cuisine)         

2002-2006        Dishwasher, cold section, josper bbq. Restaurant Racó de Montgat,

Montgat (catalan/spanish cuisine)