While studying geography in Montpellier, in the south of France, his curiosity shifted toward dough and fermentation. He began learning through hands-on experimentation, spending his free time exploring the intricacies of natural fermentation and artisanal baking.

In 2008, he met Marta Méndez, a Guatemalan native who would become both his life and business partner. Two years later, in 2010, they made a bold decision: to move to Guatemala and open a pizzeria that would reflect their shared love for hospitality and great food.

L’Aperó was born — a celebrated pizzeria located in the vibrant Zone 4 of Guatemala City. Named after the French tradition of “l’apéro” (the pre-meal moment of gathering and conviviality), the restaurant embodies a casual yet refined spirit.

Known for its wood-fired, long-fermented sourdough pizzas topped with high-quality, locally sourced ingredients, L’Aperó offers an inviting terrace atmosphere, enhanced by music, natural wines, and a philosophy rooted in authentic, joyful dining.