Member of the Académie Culinaire de France and Director of Patisserie of the Instituto Argentino de Gastronomía (IAG), has diplomas from Cordon Bleu, L’École Lenôtre, L’École Bellouet-Conseill, The Culinary Institute of America, École Etoile and Castalimenti, among others.

He was Chef Patissier of the most important hotel chains.

He is currently a judge in pastry contests throughout Latin America, a speaker at the most recognized congresses and fairs, and a host in gastronomic television shows.

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