José is a former student of the Postgraduate in Fire Cooking and Low Temperature, with
a vital and professional
career that goes beyond
He started his career in International Relations, but with one semester away to graduate, he felt that he should make a profession of his gastronomic passion.
His past and background with his grandmother's traditional cuisine, and his experiences for years in India, expanded his mind, completely changing his vision and perspective of international, local and traditional gastronomy.
José tells us why to be a professional chef you never have to stop learning…
Innovation is what lets you go ahead in the market. If you do not innovate, you'll go behind those who do