What are your earliest memories of being interested in food?

Making a recipe book by watching my mom’s cooking when I was 6.

What would you say has inspired your cooking the most?

El Bulli.

Describe how you see your own culinary style and how it has evolved over the years…

My dessert style is from Spanish gastronomy, but now I move to Asia and learn more about local ingredients, respect different food culture, now my motto is “Think global, act local”.

Tell us a bit about what your are currently doing.

Asia have a long and wide history of using starches and beans, and each texture and way of cooking are distinctive. I am adopting this into my dessert combining with western techniques and make it to a fine dining dish.

What food trends are exciting you right now?

Roca’s world tour.

What kind of experience do you aim to give guests at the restaurant?

Unique empathy, like share your memory to people sat together in a same table.

What would you say has been the most memorable moment in your culinary career so far?

The morning we received 3rd star announce from Michelin when I was working at Roca, the day became special and unforgettable for all the people of town. Roca family and restaurant are proud and honor of the town.

If you could go back in time, what advice would you give your younger self, starting out a career in the world of food?

Don’t choose the easy way, choose the most exciting.