Strategic interior designer with more than 30 years of experience. Her work is based on observing each space with a transformative eye, creating unique interiors that respond to the needs of each project and communicate its purpose. Throughout her career, she has specialized in gastronomic interior design, developing restaurants and hotel spaces where strategy, brand identity, and user experience are just as important as design. For her, every project is an opportunity to give soul and meaning to the space, integrating sustainability, conscious materials, and profitable operations. She has contributed to transforming the culinary experience at the ski slopes of Grandvalira in Andorra—always stepping into the kitchen to ensure that the product itself drives the space. She is part of BCH professional communities as a lecturer, as well as WOD, where she shares synergies with other women entrepreneurs and collaborates to promote innovation in the sector.
A studio specialized in retail, hospitality, and gastronomic spaces whose approach is based on observing each space with a strategic and transformative perspective, creating unique interiors that communicate purpose and convey brand identity. Among the studio’s most notable works are the definition of the dining model for Grandvalira in Andorra, managing projects at 2,400 meters above sea level and positioning its gastronomy on an international level, as well as developments such as La Cabana, Wine & Meat Bar by Jean Leon, El Niu, and El Terroir in Pal Arinsal, along with urban hotels and restaurants including Vincci Marítimo Barcelona, Hotel Montemar Marítim, Hotel Rocatel, and the Chambacú restaurant. These projects have been recognized in publications such as ON Diseño, Spain Contract, and Distrito Oficina, as well as in industry conferences. Each project is conceived as an opportunity to integrate sustainability, craftsmanship, materials, color, and storytelling.
