El Olivar Restaurant (Moratalla, Murcia)

More than a chef, a humanist. He studied medicine, has a degree in marketing and communication, is a photographer, decorator and chef…. and he created “PaFiroFlexia” (a menu with edible paper and confections).

He has received countless awards, including the FEHR National Hotel and Catering Innovation Award 2014 and 2 suns in the Repsol Guide

He is the author of various books: La Cocina de El Olivar de Moratalla (Best First World CookBook Award at the Gourmand World CookBook Awards 2007); Caminando entre Oliveras and Menús Saludables de Murcia for the Spanish Nutrition Foundation (FEN) in 2017.

Among his most innovative projects is GastrOleum, an application for the dissemination about and use of EVOO; confections, elaborate meals, with the

Department of Food Technology of the University of

Murcia; and “Sopa de Letras”, a day of reflection on the hotel and catering industry, held annually in Caravaca de la Cruz, Murcia.