Conóceme mejor

Simple things, good looking things. Texture and flavour that the base of everything.

Since I was a young boy, I’ve had a passion for food. My journey began in Holland. I worked side-by-side with Dutch Michelin Star winning head chef, Jonnie Boer, at De Librije restaurant in Zwolle, the Netherlands. I traveled to Spain on my quest to fine-tune my skills, guided by Ferran and Albert Adria at elBulli restaurant (#1 World’s Best Restaurant in 2006, 2007, 2008 and 2009). I also worked at El Celler de Can Roca alongside head chef, Joan Roca (#1 World’s Best Restaurant in 2013 and 2015).

With so much experience under my belt, I was ready to open my first restaurant: De Godevaart, Antwerp, Belgium. The restaurant was an overnight success, graded highly by Gault & Millau and WBP Stars who support only the best restaurants on the planet. Five years later, I opened another restaurant for Cara&Co in Sydney, Australia. This restaurant was awarded “Restaurant Of The Year,” and graded highly by Gault & Millau.

Being a Michelin Star chef myself has escalated my passion for cooking, which led me to Ibiza where I proudly serve an array of food for people from far and wide.

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