Descripción Bio.

A biologist absorbed by gastronomy and the sciences surrounding it, with a close affinity for neurophysiology and microbiology. The Basque Culinary Center's Master's programme in Gastronomic Sciences sparked a connection between his studies and his true passion. He is director and creator of the Food Alchemist Lab at the Future Food Institute, advising a wide range of multinationals and restaurants worldwide. He now works as fermented freelance®, sharing knowledge and exploring the contamination between and through disciplines with the help of microorganisms, in order to "ensure" a better food system from Andalusia and for the world.