Graduated in Food Production in catering by the Estoril Higher School of Hospitality and Tourism, with a brief journey in Forest Engineering at ISA. He gathered his knowledge working at Le Relais du Parc (Paris, France); The Feathers Hotel (Woodstock - UK) as a pastry chef, sushi man at Nodo (Madrid, Spain); Chef Saucier and finally, Senior Sous Chef at Danai Beach Resort (Nikiti, Halkidiki, Greece). Brief passages in Luxembourg, St. Petersburg (Russia), and Orangeville (Ontario, Canada).
He collaborated with the São Miguel Hotel and Tourism Training School, being at the genesis of 10Fest, followed by the opening of Notting Hill Kitchen in London. After this project, he returned to the Azores to open the Furnas Boutique Hotel.
After meeting Catarina Ferreira, he created the Catering company "Primos", and helped in the gastronomic concept of Louvre Micaelense... in between, he had many gastronomic adventures!
At the moment, he is the Executive Chef at Furnas Lake Restaurant.