I began my culinary journey in the idyllic town of Sóller in 2008, where I took my first steps in the kitchen. Soon, I had the opportunity to do internships at El Olivo de La Residencia -with Guillermo Méndez- and at the now-defunct S’Àtic at Hotel Los Geranios, under the tutelage of Óscar García, who later founded the renowned 80º restaurant chain in Madrid.

Upon completing my studies, I began my professional career at Cas Xorc with chef Guillermo Moya, where I met the talented chefs Pepllu Barretes and Christian Rullan, whose teachings were fundamental in my early years. During this stage, I also worked a winter season in Grau Roig, Andorra, at the age of 19, which enriched my experience.

At the age of 20, I joined El Celler de Can Roca, a gastronomic temple with three Michelin stars, where I learned the secrets of running a high-end restaurant. Upon returning, I was sous chef at Bens d’Avall for two years, working under the prestigious Mallorcan chef Benet Vicens and my good friend Jaume Vicens.

My passion for chocolate took me to Barcelona, ​​where I completed a master’s degree at the EPGB school, learning from teachers such as Yann Duytsche, Javier Guillen and Carles Mampel. And also, I attended a course by Cedric Grolet at the Chocolate Academy in Barcelona. Upon returning, I joined the Michelin-starred restaurant Es Raco des Teix where I spent five years rising to sous chef and right-hand man to chef Josef Sauerschell. On a winter break, I worked at Movida Aqui in Melbourne, Australia, with acclaimed chef Frank Camorra.

These years of learning culminated in my training as a chef. First, I returned to Cas Upon returning to the island, I was head chef and managed the local restaurant Can Karlito as a partner, creating a unique culinary style in Sóller. I spent my last summer as head chef at the Tramuntana Grill at the Belmond La Residencia Hotel.

With this rich experience, I embark on my most personal project: Alemany Restaurant.