Born in Tenerife to parents from La Gomera (hence the nickname 'El Gomero'), he trained as a chef and started his career at the Tesina Hotel in La Gomera. Returning to Tenerife in 2002, he opened Tasca El Silbo Gomero. With its focus on "Canarian cuisine", the restaurant quickly became popular, especially after he was named "Best Chef in the Canary Islands" in 2004.

Ahead of his time, in 2005 he started working with Canarian cheeses, which were not widely known at the time. He matured and refined them, and in 2010 he was invited to lead the gastronomic restaurant Las Aguas at the Bahía del Duque hotel. It was there that he truly flourished, creating unique cheeses and using mojo sauces in revolutionary ways as ingredients in his dishes. His cuisine was based on tradition but took a contemporary approach, showcasing the excellence of local products and sharp technique.

In 2019, he returned to Tasca El Silbo Gomero in La Laguna.