MY CULINARY HIGHLIGHTS
A Decade in Aprons
Over 10 years of rich and varied culinary experience, sharpened within the esteemed kitchens of Michelin-starred restaurants across Europe.
A Global Kitchen Passport
Barcelona, Berlin, Helsinki, Palma, and now Toulouse – my culinary adventure spans Europe, leaving lasting impressions with my knives and recipes.
Academic Excellence
Graduated as a Chef de Cuisine from the esteemed EHIB - Culinary Institute of the Balearic Islands.
Culinary Fusion
Specialized in Mediterranean Cuisine, fortified with a robust foundation in classic French techniques.
Serving Diplomacy
Climbed the culinary ladder to become the Head Chef at the Spanish Embassy in Helsinki in 2014.
Entrepreneurial Triumph
Launched Raimundo Burger in Mallorca in 2017, a gourmet burger shop that soared to success, clinching the ‘Best Burger of Spain’ title at the Battle of the Burger Spain in 2018 and 2019.
1. THE ORIGINS OF MY PASSION FOR COOKING
Well, let’s take a stroll down memory lane to sun-soaked Spain. There, like in any other Mediterranean country, family is like the finest of ingredients - essential and abundant. Now, when I say ‘family,’ think beyond the immediate circle. Envision a gathering vibrant with grandparents, uncles, aunts, cousins, second cousins, family friends, and neighbors who might as well be kin.
Picture this: my maternal grandmother’s home, brimming with the laughter and chatter of over 20 loved ones every weekend. The heart of these gatherings? The dining table, laden with dishes that spoke of tradition and love. These feasts were marathons, not sprints - lunch would seamlessly blend into dinner.
In those days, the kitchen was a realm presided over by the women. But here's the twist: my dear mom could barely manage boiling water without a culinary crisis. Being an only child, I found my calling by stepping into her shoes, and I got to replace her. There I was, the little chef-in-the-making, joining the culinary orchestra led by my grandmother and aunts. I was the lone apprentice among the masters.
This budding interest unfurled into an unwavering passion - cooking shows became my prime-time favorites, and recipe books, my treasured collectibles. It was as if the flavors, the textures, and the stories behind every dish were calling out to me.
The path was clear. After high school, I was drawn to the esteemed halls of EHIB, the Culinary Institute of Mallorca, where I honed my skills and emerged, ready to embrace the world, as a chef de cuisine.
2. THE BIRTH OF MY AFFAIR WITH FRENCH CUISINE
Let’s journey back to the 1950s. Spain was reeling from the aftermath of the Civil War, and my paternal family sought refuge from the economic gloom. With hope in their hearts, they migrated to France, where they found more than just employment; they found a land that embraced them, offering them a new lease on life and a chance to build a future.
My father and uncle, both French by birth, grew up immersed in the culture before the family eventually returned to Mallorca in the late 70s.
As a child, my grandparents were my narrators to a French reverie. Through their tales, France was painted as a land of opportunity, beauty, and culture. It was where they found stability, hope, and an education for their children. It was almost like listening to fables - France was their promised land.
But the essence of France was not just in their stories; it simmered in my grandmother’s kitchen. She brought France to our palate! The aroma of butter as it sizzled in the pan, the rich and creamy textures, and the unpronounceable desserts like tarte tatin aux pommes and clafoutis aux cerises were my window into French cuisine. Even as a kid, I could sense the distinction in her cooking - a sort of culinary alchemy. It was more than just delicious; it was an embrace of flavors that was distinctive and comforting.
My taste buds were onto something. It was not just her deft hand, but the underpinnings of French cuisine that had captivated me. A love affair with French culinary arts was taking root through the magic that my paternal grandmother wove with her French-inspired cooking.
3. CLOSING THE CIRCLE
Fast-forward to 2018, the stage was set in one of my restaurants in Mallorca, Raimundo Burger. Enter my now-boyfriend, an unassuming patron with no reservation on a night when every table was spoken for. The door might have closed then, but fate had other plans. Not one to be easily deterred, he returned thirty minutes later, eager for a takeaway order. Little did I know that with the exchange of phone numbers, a new chapter was unfolding.
A dashing aerospace engineer by profession, he was a traveler both among the stars and on Earth. With CNES and Airbus as his playing field in Toulouse, he wandered into my restaurant while on vacation. His quest? To taste the heralded Best Burger of Spain, crafted by yours truly.
Love bloomed and guided me toward the quintessential French city of Toulouse. It felt like a homecoming, as my heartstrings, forever entwined with food and woven with French tales of yore, led me here.
As a child listening to my grandparents’ stories, the idea of me, living and breathing the very air of France seemed like a faraway dream. Yet, here I stand, embraced by France, living the tapestry woven through generations. One can’t help but wonder if the stars had always destined it to be so.