Chef Bio

Private Chef

Carlos was born in El Margen (Granada), into a family deeply rooted in organic agriculture. From a very young age, he was closely connected to the land, spending much of his time in the fields and helping with the harvests. It was also during this time that he developed a strong interest in cooking, inspired by the traditional recipes and techniques of his grandmother.

Growing up, Carlos learned the importance of preserving food and making the most of what the land provides. His grandmother taught him traditional preservation methods, such as canning and fermenting, which sparked a lasting appreciation for sustainable practices in the kitchen.

Nowadays, Carlos works as a private chef, focusing on seasonal menus and locally sourced ingredients. His approach to cooking is deeply influenced by his upbringing, blending respect for the land with a commitment to quality and flavor.