This expert's career, which began in a family workshop in the south of the island, has been built on the premise of excellence in every creation. His dedication and respect for the product, whether bread, sweet, or puff pastry, have been fundamental pillars since his beginnings.

Alongside his wife, the professional has developed projects such as 100% pan y pastelería, seeking to dignify the craft and convey to customers the passion for quality bread and well-understood pastry. This philosophy, combined with the value of time and perseverance, has been key to his success.

His career is marked by a long list of recognitions. He was runner-up in the Spanish Pastry Championship in 2015, and in 2017, the Repsol Guide highlighted him among the best pastry shops in the country. A year later, at Madrid Fusión, he was named a revelation pastry chef and speaker on new pastry trends. He has also been recognized as the best pastry chef in the Canary Islands, ambassador of Tenerife's gastronomy, and has received the «Miga de Oro», being included in the Good Bread Route.

In 2021, he earned his second «dir informática star» for his work as a baker and won the award for the best tea pastry in the Canary Islands. More recently, in January 2024, he was named a finalist for the MMAPE (Best Master Pastry Chef of Spain), the highest award in Spanish pastry. In February of the same year, during the International Bakery and Pastry Fair, he passed tests in six professional categories, including the best chocolate cake and best pastry item in Spain in 2024, also solidifying his role as an ambassador for Spanish pastry.

These achievements reflect a constant pursuit of perfection, visible in the long queues that form every morning at his establishment, 100% Hojaldre, in the heart of Santa Cruz. The key to his success lies in technique and craftsmanship, demonstrating that pastry is art, creativity, and precision, transforming dessert into a complete culinary experience.