When did you first become interested in cooking? -Since I was a child, in my family gastronomy was quite important, nobody worked on hospitality, but good products and the act of eating was quite important. Who was your biggest inspiration? – My biggest inspiration’s were my mother and uncle. What changes have you seen, if any, in the way the restaurant world has changed? ie have peoples tastes changed, do people expect more nowadays etc..? – I think the different food cultures around the world have become more open to travel and for the people to be open about trying new things. in Spain nowadays we have lots of different restaurants from different places. Before, there wasn’t that much choice and people were a bit close minded about it. Also I’ve in the UK lately there’s a more casual scene than fine dining. What has been your biggest success to date? -My journey of growing hand in hand with Iberica What’s the must try dish on your menu? -Has to be the Ham Croquettes! What would be your tip for upcoming chefs? -This Is a marathon with no end line, so be prepared to be ready every day, sacrifice and make sure you enjoy it! What are the 3 main components to running a successful restaurant? -Good habits, human team and passion. What do you hope people think when they’ve dined at Iberica? -I hope they have had an amazing time and experience all that’s involved in dining with us at Iberica. Finally, If you could summarise, what do you believe good cooking is all about? -I think it’s just passion and willingness to do the things right. People come to our restaurant to have a great time and to leave satisfied, so we need to do our best to make that possible.