Big connoisseur and great professional of Spanish traditional cuisine, Cándido splits his working hours between the stoves of the famous inn in Segovia (dating from 1786), the management of the Mesón Cándido Foundation honoring his grandfather, Highest Innkeeper of Castile, and his duties at IFC.
He has trained as a chef both home and abroad spending periods of time in Bordeaux and Rouen and his trips as gastronome and speaker in congresses have taken him to New York (StarChefs 2008); California (Worlds of Flavor 2006) and beyond.