Creative and internationally experienced Head Chef with a strong background in fine dining, luxury

hospitality, and private catering. Extensive experience designing bespoke menus for private yachts,

diplomatic events, and high-end private dinners. Combines technical precision from Le Cordon Bleu

training with a deep passion for innovation and refined presentation. Known for strong leadership,

organization, and the ability to deliver exceptional culinary experiences in diverse and

high-pressure environments.

For me, cooking is...

The art and satisfaction of seeing other people happy enjoying what I am able to transmit

I learned to cook at...

I was fortunate to learn flavors from my grandmother, and then entering Lasarte with its incredible Michelin background I learned to perfect many tech

A cooking secret...

Respect for every ingredient

My menus

Christmas Menu

STARTER

Choose 1 dish

Mini Duck Confit Tartlets with cranberries & thyme

Smoked Eel Canapés on toasted brioche with apple–horseradish cream

Caviar Blinis with crème fraîche, lemon zest & dill

FIRST COURSE

Choose 1 dish

King Crab & Avocado Salad With yuzu dressing, crispy rye crumbs & fresh herbs

Lobster Bisque Royale Silky lobster bisque with cognac, and butter-poached lobster

Nordic Beetroot Carpaccio With whipped goat cheese, roasted pine nuts, micro herbs & honey-vinegar glaze

MAIN COURSE

Choose 1 dish

Luxury Christmas Duck Slow-roasted Danish duck with: Port wine reduction Caramelized potatoes

Beef Tenderloin “Jul” With truffle potato purée, roasted root vegetables, crispy kale & red wine sauce

Butter-Basted Cod With brown butter, cauliflower textures, crispy leeks, & mussel velouté

DESSERT

Choose 1 dish

Dark Chocolate Sphere Filled with hazelnut mousse, warm caramel sauce, and berries

Gingerbread Cheesecake With clementine gel & spiced biscuit crust

American Pancakes

STARTER

All inclusive

Fruits of seasons

Bread

FIRST COURSE

All inclusive

Waffles

American Pancakes

MAIN COURSE

All inclusive

Scramble Eggs

Bacon

Fried Eggs

Sausages

DESSERT

All inclusive

Blueberry Muffins

Brownies

Greak Yogurt whit home made granola

Japonese. Menu

STARTER

Choose 1 dish

Dumplings filled with maitaki mushroom and marinated soy sauce

Miso Soup

FIRST COURSE

Choose 1 dish

Bao with Braised Pork Kakuni A soft, steamed black bao infused with charcoal, filled with slow-braised pork kakuni cooked for hours until it becomes irresistibly tender. The meat is lacquered with a glossy soy–mirin reduction

Butterfish Sashimi Thin slices of butterfish, prized for its lush, velvety texture and naturally buttery flavor. Served chilled with a light drizzle of citrus-forward ponzu, a touch of fresh chives, and a subtle hint of grated ginger

MAIN COURSE

All inclusive

Salmon, cured for 72 hours in a delicate blend of white miso, . The fish is cooked slowly to preserve its tenderness

Wagyu beef seared briefly elegant smokiness. The meat is finished with a glossy glaze made from red miso

DESSERT

Choose 1 dish

Mango Mochi

Matcha CheeseCake

Nikkei Food Japanese-peruvian

STARTER

Choose 2 dishes

White fish and mango ceviche in its tiger's milk