I am a culinary systems architect. My work sits at the intersection of kitchen, strategy, and operations: designing culinary models that hold up in the real world, raise the guest experience, and can grow without losing judgment. I did not arrive there in one step — each stage of my career added a layer to how I think about food at scale.

— Intro

Alimentos Polar — Product, innovation, and scale

I learned to see cooking beyond the plate working in culinary innovation and product development for P.A.N. It taught me to translate culinary ideas into solutions that are reproducible, market-relevant, and viable at industrial scale — the foundation of everything I do now.

Meliá Hotels International — Operations, brand, and consistency

Moving into hospitality, I built a broader view of the business: concepts, openings, standardization, teams, and guest experience across different markets. Cooking stopped being execution alone and became a lever for positioning and profitability.

Legends — Operational complexity at massive scale

At Legends I led culinary development for large-scale projects including the new Santiago Bernabéu — integrating gastronomy, centralized production, operations, quality, and service for tens of thousands of guests, without compromising the identity of the product.

Today — Designing culinary ecosystems

My focus now is system design: building culinary models that work under real-world pressure, elevate the experience, and scale cleanly. Not perfect operations — operations that stay strong when their author is not in the room.

— Carrer arc

How I got here

Escribà — Production systems and multi-unit operations

At one of Barcelona's most established artisan houses, I oversaw production and dispatch for the main obrador and its associated retail and catering operations. I implemented HACCP systems, led personnel management, and ran inventory, ordering, and distribution across multiple points of sale. It was where I learned that craft and system are not opposites — that a respected product only stays consistent when the operation behind it is engineered to deliver it, every day, across every location.

Why I do this

I am drawn to designing systems because cooking well solves a single service — but building a sound culinary model transforms an entire operation. Talent does not scale on its own. Architecture does. That is the work I want to keep doing: making excellence repeatable, transferable, and independent of heroics.

— Belief