Chef Dani has worked across different continents, he started his culinary journey in Barcelona then San Sebastian, Paris, Hamburg , Tokyo and New York , having worked in some of the top restaurants in the world such as El Bulli, Berasategui, Maison Darroze, Mugaritz and Bouley. Always looking for the culinary excellence, today his mission is gut health and how food contributes to improve human performance. He is focused in fermented food and its ability to maintain or rebuild our microbiome.