“To be a pastry chef is my vocation. I knew from a very young age that I wanted to be in this profession”, states the young man.

After spending some time in a Michelin-starred establishment in Chamonix, he travelled to Australia to learn English, then began work at The Savoy, London. He later returned to at Guarda Golf Hotel & Residences in 2015, where he had already worked in 2011.  

Today, he manages all operations in the kitchen of Guarda Golf to ensure that the chefs are able to develop their creativity. “To work here is a great opportunity, a pleasure and challenge. Every day, in this family-run business, we each do our utmost to satisfy a five-star clientele”.