His acclaimed cocktail creations are inspired by stunning Basque mountainous landscapes and coastal areas and beaches displaying a weakness for citric aromas and bitter tastes.
Professional consultancy, advice and training in hospitality and bartending. Custom projects as per the individual needs of each client.
Being judges’ panel of the leading competitions of the bartending world requires great responsibility, professionalism and respect for competitors, sponsor brands and companies alike.
The world of wine has always been closely linked to my career, and today more than ever we use it in the creation of our cocktails.
Working as a sommelier at the Mugaritz Restaurant was one of the most important professional experiences of my career.
Knowledge of the history, viticulture, winemaking, biological aging, solera and criaderas system, food pairings, venencia workshop, the different categories of wines…
Course developed by the “Vinos de Jerez” Regulatory Council.
The history of tequila, tequila processes from the ground up, the agave, cooking, fermentation, distillation, bottling, aging, etc. Visual, olfactory and taste evaluations. Response of the senses, recognition of tequilas with blind tastings.
Course directed by Ana María Romero, a tequila teacher and respected authority in the world of tequila.
Certificate in the secrets
Agaves from both Mexico and around the world, the history of distillates in Mexico, designations of origin, physical-chemical processes in the production of mezcal, problems and environmental and social impact on the production of distillates. Sensory analysis of mezcal.
Course taught by “Aventureros del mezcal“
Certificate in Brandy de Jerez
Knowledge of the history, production and service of Brandy de Jerez distillate.
By the Training Classroom of the Regulatory Council of Brandy de Jerez.
Liquors and mixology course. From the history of spirits, spirits and cocktails to the different production processes and their use in cocktails. Classic and modern cocktails.