Who/what has shaped your cooking the most over the years?
My father because I started working with him at a young age. He was a great cook. He owns our Michelin-starred restaurant. We are three generations of chefs working here for 60 years.

How would you describe your cuisine?
Classic Cantabrian with modern touches.

What qualities do you look for when hiring cooks for your restaurant?
We only hire the best. We look for the best-skilled cook for each job.

What was your worst restaurant disaster?
Last year, we were making paella for 140 people and when my sous chef went to plate paella, he slipped and broke his arm. I had to cook for all those people without my sous chef.

What is your beverage of choice?
Red wine-Italian merlot Masseto and champagne

What are some recent dining and culinary trends you have been observing?
People are going back to old classics. People are tired of very modern cuisine.

Which foreign country inspires your style most?
Japan

What was the most spectacular meal you have ever had?
Troisgos en roannes, near Lyon France

What do you eat when you are home?
Jamon Iberico

What would happen if you had a daughter and not a son? Who would be the next chef of your resaurant?
Of course, my daughter would be a chef!