Born in Colonia Uruguay, graduated from L' Cordon Bleu Paris-France, he has developed his professional career mainly in Europe and Latin America, directing high-flow kitchens, casinos, resorts, restaurant chains and luxury hotels.
Member of the prestigious Académie Culinaire de France, expert in food styling and avant-garde cuisine.
He staged in renowned gastronomic establishments such as L'Ambroisie and Hôtel Plaza Athénée in Paris, France, Cour des Loges in Lyon, France, Le Truffe Noire and L'Ecailler du Palais Royal in Brussels, Belgium.
He has worked at Sheraton Hotels kitchens in Buenos Aires, New York and Rio de Janeiro. He has also worked for Accor Hotels in London & Argentina, as well as hotels like the legendary Llao Llao in Bariloche.
He has arrived in Chile to work for ENJOY Casinos, directing the kitchens of Enjoy Viña del Mar, in charge of several activations. During those four years, he was in charge of the Gala Dinner of the Viña del Mar Festival, his participation and leadership has stand out.
In addition, he has participated in international gastronomic competitions such as Trophée Passion in Paris, France, Bocuse d'Or de la Américas, and Gelato Festival Worldmaster as a jury.