After training at the Galdakao Catering College, he started his career at Bideko in Amurrio, returning years later as head chef. Throughout his career, he has worked in renowned establishments such as Maisons Alfort in Paris, La Sort, Porrue, Boroa and Andra Mari, broadening his training and understanding of gastronomy.

His cuisine draws on Basque tradition, exploring and evolving through local produce, seasonality, culinary heritage and cooking techniques. In 2023, he received the Jakitea Award for Best Traditional Dish.In 2026, he embarked on a new chapter with Ahantz, his gastronomic space in Ugao-Miraballes. Conceived as a classroom, workshop and laboratory, it is the setting for experiences, research, training and collaborations centred on gastronomy and the Basque region.