The Chef chooses to experiment with essentiality, on dishes with a single product as the protagonist and two or three others as support. Each dish is based on a substance, on something that goes beyond the ingredient and is characterized by the contrasts between acidity and sweetness, cooked and raw, flavor and lightness.
His cuisine is a concentration of ideas, techniques and concepts learned through his experiences in prestigious restaurants with leading chefs and is invariably contaminated by the customs and traditions of his homeland.