I've spent over two decades as a chef from pizzerias in Italy to restaurants in London to private villas and event catering in Ibiza. It's been an incredible journey, but after 20+ years of grinding hard in professional kitchens, I'm ready for something new.

This isn't burnout. It's evolution.

The shift started when a yoga teacher friend asked if I could make bone broth for herself & clients. What began as a simple request turned into something unexpected: a product that people genuinely needed and kept coming back for.

Over the past two years, I've been refining my recipe with real feedback from the community I serve—mothers, athletes, people focused on gut health. This community-led approach became the foundation of QUÉ BROTH.

Now, as a father of two in Ibiza, I'm taking the leap: moving out of my home kitchen into a professional production facility with proper branding and systems. Honestly? I'm a bit scared. But this is my chance to build something different. A legacy I can pass on to my kids not just another job trading time for money.

After two decades of cooking for others I'm finally building something for myself and my family. QUÉ BROTH is that next chapter and proof that you can take everything you've learnt, and channel it into something new when the timing is right.