I grew up in Aragón in rural Spain, surrounded by nature, learning its amazing products. I graduated in biology, but swapped the lab coat for the apron. I went on to gain a thorough foundation in the classics at Le Gavroche, where I worked my way from Commis Chef to Sous Chef. I draw on my scientific background when cooking. But first and foremost I'm dedicated to flavour and creativity. Kebab Queen is a very special project for me, Stephen & Ed, many years in the making. "Kebabs" gives a surprisingly big gastronomic remit. We aim to explore and execute that to the highest level.