Spanish chef on cooking his mama’s recipes in Singapore, learning from the Roca brothers, and how he enjoys making tapas in front of guests at 22 Ships

What was your childhood like?“I’m from Madrid and my parents were very busy raising two boys and a girl. I was the youngest. I was lucky to be exposed to a lot of food products when I was young. I spent most of my school holidays either in my mama’s county, Extremadura, in southwestern Spain, where they have iberico pork, or my father’s county of Burgos in the north, famous for lamb, and close to the Basque country, which has a rich gastronomy culture. On weekends, I hunted with my uncle…


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