Trained at the Universities of Deusto, Bologna, and Pompeu Fabra. After beginning his professional career in the cultural sector, he joined Mugaritz, a benchmark in innovation and the international projection of Spanish gastronomy. There, he has led multidisciplinary initiatives for over a decade, applying a strategic approach to organization and processes.
He has recently taken on the management of the Talasotherapy Hotel Zelai, in Zumaia (Basque Country), where, together with the new ownership, he faces the challenge of transforming this accommodation by combining creativity, organizational rigor, and a long-term vision.
Sessions
