How long have you been in Bangalore?

It’s been 8 months now.

What are your signature dishes?

I make excellent Prawns in Garlic Sauce, Beef Fillet, Beer Chicken and Brussel Sprouts and Pokchoy Quiche.

What inspired to take up cooking for a career?

My father is an amazing cook. I used to help in the kitchen even as a little boy. He is the biggest inspiration of my life.

What is your philosophy on food?

Many restaurants in Bangalore sell Mexican food in the name of Spanish food. I wish to provide my guests real tapas and paellas and make them the way they’re made in every Spanish home.