Q. How are you involved in the almond industry?
A. Almonds have been part of my life for as long as I can remember. I'm the fourth generation in a family that has been inventing and building almond machinery for over a century. Growing up around workshops and harvests shaped who I am today. Over the past 30 years, I've been lucky to combine my passion for engineering with a deep connection to this amazing industry, one that keeps evolving, inspiring, and bringing people together. It’s taken me around the world, introduced me to remarkable people, and now led me to the exciting challenge of bringing advanced manufacturing and technology development to the heart of California — the land of almonds.
Q. How did you get involved with the Almond Leadership Program and how many years have you been a mentor?
A. I had known about the program for quite some time. I've been attending The Almond Conference for many years and always admired the Almond Board's initiatives. The Leadership Program in particular had always caught my attention. I first reached out hoping to join as a participant, but it's really designed for the next generation taking the lead in our industry. Time passes quickly when you work with almonds, and one day you realize it's time to support those coming behind, who, by the way, are pushing forward with great energy. Becoming a mentor has truly been an honor.
Q. What is your favorite part of being a mentor in the Almond Leadership Program?
A. Meeting new people in the industry is always fascinating, but what I value most is the opportunity to keep learning. No matter how experienced you are, there’s always something new to learn... fresh ideas, different perspectives, and lessons that come from listening and sharing. The program brings together people who share a connection to the almond industry but approach it from very different angles, which makes it even more enriching. Mentoring reminds me that learning never really ends; it’s what keeps us inspired and drives innovation in our industry.
Q. What is your favorite memory during your time as a mentor?
A. All the seminars I’ve attended have been truly interesting, and I’ve especially enjoyed the visits, both to Burchell Nursery and Hilltop Ranch, which were incredibly enriching experiences. But my favorite memory was having the opportunity to host the program during a joint seminar with UC Merced. It was a special moment for me, bringing together education, innovation, and our shared passion for the almond industry in a setting that truly represents the future of agriculture and the food industry in California.
Q. What advice do you have for new almond leaders?
A. Stay curious, stay engaged, and stay grounded. Learn from others, share your ideas, and don’t be afraid to take initiative. The almond industry needs creative minds and strong values — people who understand that leadership is about commitment, vision, and continuous learning. Take advantage of the great tools and opportunities available today, but also look back and appreciate what those before us built. Be resilient — the economy, like nature, moves in cycles. Every winter feels like a crisis, but just like almond trees, our industry blooms again each spring. Challenges often drive innovation, and those who adapt will shape the future.
Q. How do you like to eat almonds?
A. I was born in the Mediterranean, where almonds are part of our culture and daily life. We eat them in so many ways — as a snack, in soups like Ajoblanco, in sauces such as Romesco, and of course in countless desserts, cakes, sweets, and ice creams. If a day is truly special, your grandmother makes an almond cake — that’s how it has always been. In Spain, it’s also a Christmas tradition to enjoy turrón, a classic almond confection from my region. I enjoy almonds in many forms, but lately my favorite is in cakes and muffins made with almond flour and no sugar — just like the healthy and delicious recipes my wife shares on her blog. Some of you even had the chance to taste them when we hosted the seminar. California’s almond orchards are a true treasure for the nutrition of the nation — and the world. We should all enjoy and appreciate that gift.
