Trainer of future young chefs in culinary and pastry disciplines within the Degree in Gastronomy at Universidad Francisco de Vitoria and Le Cordon Bleu Madrid.
With more than ten years of experience in the sector, I have worked in renowned Michelin-starred restaurants and managed the kitchen of my own family restaurant.
My teaching work focuses on combining technical excellence with the integral formation of students, also drawing on my training in the Master’s in Educational Mentorship. I participate in educational innovation projects that connect gastronomy with 3D printing, nutrition, and anthropology, fostering interdisciplinary work and educational innovation.
I am also a member of the board of ACYRE Madrid and of the association MEG España (Women in Gastronomy).