My story begins in Buenos Aires, a vibrant city where my passion for gastronomy was born. There, I trained at the Argentine Institute of Gastronomy, taking the first steps on a path that would soon become my way of life.
Driven by curiosity and a desire to discover new cultures, I embarked on a journey that took me beyond my country. Mexico was one of my first experiences, where I learned to connect with the product at its essence: fresh, natural, and unadulterated.

In 2014, I arrived in Ibiza for the first time, a place that marked a turning point in my career. Between stints in Andorra, I also immersed myself in Catalan culture, incorporating new influences, techniques, and sensibilities into my cooking. I chose Ibiza as my home. Here, I found a profound connection with nature, local produce, and a more conscious, refined approach to gastronomy, one that is in harmony with the environment.

Over time, I continued my training in new culinary trends such as plant-based and gluten-free cuisine, broadening my perspective and developing healthier options without sacrificing flavor or excellence.

Throughout more than 15 years of experience, I have had the privilege of working in high-level kitchens such as Sol i Neu by Nandu Jubany and Café Mishiguene by Tomás Kalika. Each stage has contributed to defining my own culinary identity, based on travel, technique, and emotion.

Today, through milArt, I create private, exclusive, and fully personalized gastronomic experiences. My cuisine is a reflection of every place I have lived, every culture that has inspired me, and every detail that transforms a meal into something memorable. Because for me, cooking is much more than preparing a dish. It is my ultimate expression of love and the language through which I connect with people.

Each menu is custom-designed, working closely with my clients to understand their tastes, the context of the gathering, and the type of experience they wish to create.

I work with seasonal produce and adapt each menu to different dietary preferences, always maintaining a balance between technique, creativity, and authenticity.