Peruvian by birth, with training in Peru and subsequently in Barcelona at the Hofmann hospitality school, she has built her professional career between Peru and Spain. She possesses over 21 years of experience in haute cuisine and team leadership. She currently manages Tunateca Balfegó in Barcelona—a gastronomic landmark recognized by the Michelin, Repsol, and Macarfi guides for its innovative culinary concept centered on bluefin tuna.
Tunateca Balfegó is a gastronomic space specializing in Mediterranean bluefin tuna. Created by the Balfegó group, it offers an innovative concept that combines gastronomy, culture, and design, while fostering a deeper understanding of one of the most highly prized products in Mediterranean cuisine. Its defining feature is the fusion of Japanese and Western culinary traditions, which reveals the vast gastronomic potential of bluefin tuna. The menu presents a wide array of preparations—ranging from Japanese-inspired sashimi, nigiri, maki, and uramaki to dishes with a Mediterranean influence—all distinguished by their unique flavors, textures, and preparation techniques. Furthermore, the menu makes use of various cuts of the tuna—such as the loin, belly, *morrillo* (nape/collar area), and cheek—showcasing the remarkable versatility of this fish.