Oscar is passionate about food, the study of the characteristics of ingredients, textures, flavors, combinations and transformations of raw materials.
He trained as a chef and pastry chef at the Bellart Cooking and Pastry School in Barcelona.
He complemented his training at the Alicia Foundation, specializing in the knowledge of emulsions, acidity and colors of food, processes, etc. He also took several courses such as Japanese cooking.
He has worked in the kitchens of: Ramón Freixa (Barcelona), Hisop (Barcelona), Hotel Campus (Autonomous University of Barcelona), Mugaritz (Errenteria), etc.
Oscar is also a team builder and trainer.