He studied cooking at the Sant Narcís School of Hotel and Catering in Girona. From 1989 to 2006 he worked at the restaurant El Bulli as head of kitchen and pastry in different years, as head of catering and was part of the R&D team, the Bullitaller. He spent time in different bakeries such as Escribà in Barcelona. He has given many conferences and courses at gastronomic, nutrition and medical congresses. He has received additional training in different fields such as food safety, HACCP or collectivities. Since 2006 he has been head chef at the Alicia Foundation.