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Carcaixent (Valencia), 1995. Gastronome and artist, he was a resident at the Spanish Royal Academy in Rome in 2021-2022. His work explores new configurations for gastronomy at the intersection of cooking and other disciplines such as sculpture and installation. Through a multisensory language, he investigates the relationships between gastronomy and the appreciation and transformation of nature, delving into how we conceive sensory enjoyment and the good life in the context of the current socio-ecological crisis.

He holds a bachelor's and master's degree in Gastronomic Sciences from the Basque Culinary Center, and a master's in Ecological Humanities and Eco-Social Transition from the Polytechnic University of Valencia and the Autonomous University of Madrid. Specializing in avant-garde cuisine, he has worked in Michelin Guide restaurants such as Oaxen (Stockholm) and Azurmendi (Bilbao). Since 2017, he has organized gastronomic congresses in various countries and has collaborated as a researcher at BCC Innovation.

He has presented his work at the Centro de Cultura Contemporánea Conde Duque (Madrid), Real Academia de España en Roma, Instituto Valenciano de Arte Moderno, Matadero Madrid, Sala Amós Salvador (Logroño), Tenerife Espacio de las Artes, Navarra Gastro Summit, Science and Cooking World Congress Barcelona and Foro Cocina tu Futuro (Quito). Recently, he has designed gastronomic experiences that interpret iconic spaces such as the Cotopaxi National Park in Ecuador and the Botanical Garden of the University of Valencia.

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