At the head of the kitchen at Hospes Palacio de Bailío, he focuses his cuisine on high quality, seasonal and local products, with avant-garde techniques that offer us the best version of traditional dishes.
His gastronomic offer is based on the most genuine and healthy products of Cordoba and its province, prepared with modern techniques and solid roots in the world of gastronomy. Rubén reinvents Cordoban cuisine to pay tribute to all those who for centuries have worked for and for it.
Without family background in the world of Gastronomy and Hospitality, he decides to begin his studies in cooking motivated by a great interest in the elaborations, textures and above all for the results, his first steps were guided by Chef Juan Carlos Gonzalez, who came from great kitchens like El Bulli, this is where he begins to experience new cooking techniques, with touches of avant-garde and author. His technique over the years has been enriched with many gastronomic trips to countries such as Mexico, Budapest, London, Morocco and Japan, where he has acquired new techniques and known ingredients that have served to enhance his dishes.
