After completing her degree in Gastronomy and Culinary Arts at the Basque Culinary Center (San Sebastian), she worked in different restaurants such as IndeWulf (Belgium) and Central (Peru) and completed her training with a Master in Sustainability and CSR by UNED.
For the last 5 years, she has been working on developing knowledge about fermentation, wild edible plants and revalorization of products, pursuing the goal of understanding how gastronomy could be a driving force for change from different perspectives: research, innovation and education. Recently, she has been applying the knowledge developed in projects related to territorial development, establishing relationships with international organizations such as the International Trade Center and other foundations in Latin America and Europe.
She was also an associate professor at the Basque Culinary Center and the International University of Ecuador, for which she designed contents related to edible wild plants, fermentation and revaluation of food waste. She is co-author of "Silvestre", a book on wild edible plants, and "Descartes", a book on the revalorization of food waste.