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Passionate about cooking
After completing my studies in Valladolid and San Sebastian, at the prestigious Luis Irizar School (2003), I had the opportunity to work alongside Juan Mari Arzak (*** Michelin), followed by a great experience in the restaurant of the eight times awarded, Martin Berasategui. After this incredible experience, I decided to go abroad and discover new cuisines. First in Mexico, where for two years I developed a restaurant in the private club Industrial AC, to then return to Ibiza in 2006 to run the restaurant Ama Lur. Later on, I had the opportunity to continue traveling through Switzerland and the United States thanks to my cooking shows.
In 2007, I discovered the private chef profession, with my first job on a 22m boat in Mallorca. Since then, my career has been a combination of my roles as a private chef, gastronomic consultant at hotels and restaurants, and professor. Sporadically, I participate in national culinary competitions, such as the national contest of Pintxos and Tapas, where I became finalist in 2015.My cuisine is sincere, based on local product, and combining the traditional cuisine with modern techniques. Above all, a close contact with the clients, to understand exactly what they are looking for and how can I make them enjoy, always maintaining the discretion.
Something essential, that can turn out to be one of the greatest pleasures in life
I started with the traditional and honest cuisine of my mother, then.. Don Luis Irizar Zamora Bodegón Alejandro, Martín Berasategui Restaurante Arzak
Honesty on choosing the best ingredients, timing and love during the whole process of cooking
Como Chef profesional ofrezco los siguientes servicios
Puedo personalizar cualquier servicio de chef privado en Palma. ¡Dime que estás buscando!
Participativos o demostrativos, contrata mis servicios de showcooking en Palma.
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