Born and raised in the vibrant city of Madrid, her passion for cooking was kindled in the warm, rustic kitchens of her mother and grandmother. Surrounded by the comforting aromas of home cooked meals and the joy of family gatherings, she discovered the true magic of food.

Chef Carulla began her formal culinary training at a young age at the Escuela de Hostelería in Madrid, later continuing her education at the prestigious Basque Culinary Center. In her early twenties, she moved to London, where she refined her craft at Le Cordon Bleu London. Shortly after, she began working in some of the city’s most renowned Michelin-starred restaurants, completing short stages in each to hone her skills and develop her signature style, a foundation that would later define her work as a private chef for exclusive private and corporate events.

Driven by a constant desire to grow and evolve, Chef Carulla pursued further training, studying fresh pasta making at the Antica Scuola Bolognese and perfecting foraging techniques under Michelin-starred chef Antonio Gilmozzi. These experiences deepened her understanding of authentic Italian cuisine and reinforced her commitment to cooking with passion, precision, and respect for nature’s ingredients.