Who is Robert Ruiz Moreno?
A curious chef and traveler. As a lover of ferments, he looks beyond the traditional to find new life in each ingredient.
Originally from Barcelona, but a nomad at heart, Robert worked for years as a traveling chef in the most remote places on the planet. There he polished and shaped his classification of ferments that led to his project KamideDeus, which went on to become LOV ferments, as it is known today.
He is dedicated to the world of fermentation, and not a day goes by without testing something new. Multi-talented, Robert is both director of his school and is in charge of R&D where different alcoholic limited editions are created for the best restaurants nationwide.
