Victor is a professional chef with 15 years of experience, having trained at the Bilbao School of Hospitality in Artxanda, in Spain’s Basque Country. After graduating, he built his career working in respected restaurants across England, the Netherlands, France and Spain before becoming a private chef at 21. His international experience has shaped a culinary style rooted in Mediterranean and Basque traditions, with strong French influences. Victor’s approach to cooking is intentional, respectful and free from excess. He champions seasonal ingredients, fresh seafood and premium meats, combining traditional techniques with modern presentation to create elegant yet relaxed dining experiences.
Cod fillet with traditional pil-pil sauce, soy and sesame-glazed sautéed mushrooms, and slow-roasted caramelised spring onions.
