My story begins in the roots of Huelva, Spain. In my family's restaurant I learned that ham is not just food — it is a ritual. Between the aroma of the dehesas and the sound of the knife gliding, I discovered my true calling: the art of carving.

In 2006 I crossed the Atlantic with a suitcase full of dreams and the firm intention of sharing this treasure with the world. My journey in the United States began with Jamones Fermín, pioneers who first brought Ibérico ham to American soil.

I have had the immense honor of presenting my craft at the prestigious Culinary Institute of America in Napa Valley, and collaborating with Chef José Andrés to promote and elevate Spanish Ibérico ham culture across every corner of the United States.

Today, as an ambassador of Spanish gourmet culture, I am proud to be the bridge connecting the dehesas of my childhood with the most discerning palates in America.