Executive Chef of Rosewood San Miguel de Allende
San Miguel de Allende
I draw inspiration from the different products I have at hand and from social situations or a conversation with friends or family. I try to adapt to today’s speedy world but I also try to keep a traditional approach to my creations.
I separate myself and my brand from others in this field by providing each culinary creation with its own personality. Dishes are like people; they have their own personality.
My greatest career achievement thus far is the first hotel opening I joined. To create a menu and concept, give a venue its own personality and hire a new team was an amazing experience. Then to join an ultra-luxury brand like Rosewood in a location as special as San Miguel de Allende has been another milestone in my career.
People would be surprised to know that I was born in the Basque Country and I am passionate about rugby.
My favorite place in town to enjoy an authentic meal is The Restaurant because of its great organic concept and it’s also managed by my good friend Donny Masterton.
Tequila or mezcal? Both (and beer too!)
I hope my greatest contribution to Mexico’s culinary scene is to share the best techniques and flavors with the younger generation and to have love and respect for products and a great attitude in the kitchen.
This article originally appeared in the 2019 Fall/Winter issue of InMexico Magazine.