Javier was born and raised in Barcelona. His culinary journey began at home with his mum and was formalised at the age of 18 when he joined a private cooking school in his hometown. Javier went on to further his gastronomic study at the prestigious University of San Sebastian, at the Basque Culinary Center. Excelling in his studies and throughout his professional career, Javier's trajectory is defined by his culinary vision and creativity which knows no bounds.  
 
With 18 years of experience, Javier's international career has been rooted in Michelin starred restaurants both in Spain and in London, working in Restaurant Lluçanes (1*), El Celler de Can Roca (3*), Barrafina (1*) and also within Gordon Ramsay Holdings among other restaurants. Following his role as Head Chef at London’s Barrafina, Javier went on to open his own gastronomic advisory company which has taken Javier on projects in the South of France, Monaco, Qatar and Istanbul.
 
In 2018 he opened a restaurant in Istanbul as a gastronomic advisor for one of Turkey’s biggest hospitality groups, Dogus holding. For this opening, in January 2019 Javier was nominated by Time Out Istanbul as best chef and best new restaurant opening of 2018.

In August 2019, Javier consulted for the opening of Seabird at The Hoxton hotel, Ennismore group. Javier then became the Head chef at Seabird in June 2020 and the restaurants has been nominated as best restaurant breakthrough by GQ Magazine 2021.