Currently chef researcher in BCCINNOVATION, research and development department in Basque Culinary Centre (BCC) San Sebastian, Spain. A pioneer faculty and research centre driven dedicated to promote the socioeconomic potential of gastronomy through education, research and innovation. Coordinator of BCulinaryLAB a kitchen/laboratory mainly focus in innovation, creativity driven by techniques and products like fermentation and wild plants, taking sustainability as the core of every research and development, using new techniques to use “food waste” from product development with gastronomical value. Chilean born, starts his career in Boragó (Santiago, Chile) currently nº2 in Latin America’s 50 best restaurants (San Pellegrino`s 50 best) being sous chef and head chef in the R&D department, after pass a time at Noma (Copenhagen, Denmark) starts his own studio in Santiago, Prado.
