A chemist, he has worked with the research team of the Bullitaller and has been in charge of the Department of Gastronomic and Scientific Research of the Alícia Foundation. He is a member of the board of the Catalan Association of Food Sciences and contributes to the journal Investigación y ciencia and collaborates on the Science and Cooking course, given at Harvard. He has published La cuina del futur (2016). He currently collaborates with Gastrocultura Mediterrànea and Gastro Ventures, and organizes the Science and Cookery Congress in Barcelona.