I grew up picking and milling olives and wheat with my family between the Atlas and Pyrenees Mountains. I went on to train with many of the world’s greatest chefs, survived breast cancer and received a Master's Degree of Executive and Creative Haute Cuisine from University of Barcelona - CETT and El Bulli Restaurant.

I believe that creativity and innovation are necessary constants. I also believe that food is the most relevant and important connection we humans have with our Earth. Food has the magical power to translate Earth's language to every human's senses and even transform adults into children! I have been blessed to teach and lecture on the magical juxtaposition of science and the culinary world at Harvard, NYU, Le Cordon Bleu and World Science Festivals from NYC to Beijing.