Born and raised in the family restaurant Ses Coves de Génova, where he was very attached to his parents, he learns the love for the gastronomy through the traditional cuisine and the restaurant trade industry.
Since he was a child he spends hours organized and collecting wine bottles in the restaurant’s cellar. At the age of 16, he started working in different prestigious establishments on the island where he spent three years in the Hotel Son Vida where he learned the secrets of personalized fine service and the graceful of the great cellars.
In 2003 he spent one year in Switzerland where he took his first approach to the world of international wines and spirits in a professional way. Upon returning to Spain in 2005, he decided to regulate his training as a Sommelier at the Superior School of Hospitality of Barcelona at the same time as he works and acquires the fundamental bases for be Sommelier at the MOO Restaurant, run by The Roca Brothers in Barcelona.
In 2008 he was Champion of Sommeliers of the Balearic Islands and in 2011 he was titled with Advance Level 3 by WSET.
At the end of his coaching in 2009 he joined to Food and Beverage team of the Hotel Arts Barcelona (Ritz Carlton Hotel Company), playing the role of Head Sommelier and where he will collaborate with the Chef Sergi Arola which offers him the opportunity to run and manage the Arola Restaurant Santiago de Chile.
In 2015 he managed the Restaurant BistrEau under the advice of Chef Ángel León located in the mythical Hotel Mandarín Oriental Barcelona and with all acquired baggage, in 2016 returns to the island where it begins to comprise of Andreu Genestra team exerting the tasks of Head Sommelier of Andreu Genestra Gastronomic Group.