Since 1991 I began working at the family-run Solla Restaurant, combining the completion of my academic studies with training at the restaurant, starting with front-of-house work, through which I was introduced to the world of tasting and sommelier

· March 1992. 1st introductory course to U. E. C. tasting

· October 1992. 2nd U. E. C. tasting course

· 1994. Founding member of the Galician Association of Sommeliers and Vice President.

· 1994/97. Participation in national professional tastings, Someliers, Festa do Albariño, Festa do Ribeiro...

· Galician Champion of Sommeliers and 6th place in the National. (1996)

In 1995 I began my cooking training, combining the role of head waiter with that of kitchen assistant in the restaurant, and also with some additional courses.

· November 1995. Pastry course taught by Cristian Felder, head pastry chef at the Hotel Crillon in Paris.

· March 1996. Course with Ferrán Adriá, Three Days In Cala Montjoi.

· Various monographic cooking and pastry courses over the following years, introduction to chocolate, sous vide cooking,...

· Since 1999 I have directed the kitchen of the Solla Restaurant and since 2001 the management.

· I also teach cooking courses as a collaborator of the Higher Hospitality Center of Galicia and since 2002 with the training company Seminario para a Formación e Desarrollo da Hospitalería Galicia, year 2005 professor in charge of Galicia of the Vacuum Cooking School of Persapia , George Pralux method (inventor of sous vide cooking).

Since 2017 he has collaborated with the training company DICON doing cooking courses throughout the national territory, disseminating Galician cuisine from a contemporary perspective.

· Year 2002 founding member of Grupo Nove.

· In 2003, I took ownership of the Casa Solla family restaurant.

In 1980 it was awarded a Star in the Michelin guide for the first time, and this has been revalidated without ever being lost until today, with this it has been achieved in 45 editions of the guide, being one of the 5 restaurants with the star. oldest and longest-lived in Spain.

In 2014, for the first time, 3 Suns from the Repsol guide were awarded to a Galician restaurant, which remains to this day.

· Year 2004 to the present, he constantly participates as a speaker in various national gastronomic competitions:

· The Best of Gastronomy (on 2 occasions), Gastronómika (on 3 occasions), Madrid Fusión (on 12 occasions), Gastronomic Forum of Galicia (on 6 occasions), Gastronomic Forum of Catalonia (on 7 occasions),…., as well as some internationally, such as Genoa (Italy), Caracas (Venezuela), Sao Paulo (Brazil), Honingsvoog (Norway), Lima (Peru)....

· Long experience in gastronomic events making menus from 1 day to 1 week in various cities, both in Spain, Madrid, Barcelona, Tenerife, Gran Canaria, Murcia, Alicante, San Sebastian, León, Burgos... and throughout everyone.

· 2010 I represented Galicia at the Shanghai Expo.

· 2007 I participated in some gastronomic days held at the UN headquarters in NY, USA.

· Years 2004, 2005, 2012, 2013, 2014, 2018, 2022, 2023, I organized promotional gastronomic days for the autonomous government of Galicia in London and Paris....

· Year 2007, Dagda HG&T Award, Best Kitchen Professional in Galicia

· Year 2008, Caldereta 08 award, Diario El Comercio, Gijón, Asturias.

· Year 2008, Dionisio Duque Foundation award, Segovia.

Since 2004 we began the expansion of the Restaurant in the field of banquets and large celebrations, in that same year we inaugurated our first banquet venue, with a capacity of 350 people, and since then we have been expanding until today where we have With 4 locations, all of them in Pazos throughout the Province of Pontevedra, Lagar de Pintos, Pazo Santa Cruz, Pazo de Cea and Pazo Castriño, we currently organize more than 200 banquets a year, always under the high quality standard. gastronomy, which allows me to have extensive and proven experience in managing both human and material teams.

At the end of 2019 I opened a new place in Santiago, La Radio Pepe Solla, a more informal and urban kitchen in the heart of the city.

At the end of 2022 I will open another locla in the city of Vigo, an incomparable setting such as the Palacio de la Oliva, dedicated entirely to gastronomic leisure with a restaurant, El Olivo, based on products and embers, a confectionery, Templario, with gastronomic and cocktail offering and two floors dedicated to events in the heart of the city.