Vicky was born in Quart de les Valls (Valencian Community). At 17, during a summer in Formentera, she discovered her passion for cooking and decided to dedicate herself fully to gastronomy.
She trained at the Costa Azahar School in Castellón and gained experience in the kitchens of leading Valencian chefs such as Vicente Patiño, Susi Díaz, and Begoña Rodrigo.
At 25, she opened her own restaurant, Arrels, in Sagunto, located in the renovated stables of a 16th-century mansion. The project reflects her strong connection to her roots, with a focus on product and identity.
 
In 2018, she was named “Young Promise of the Valencian Community.” In 2020, she was nominated for the Madrid Fusión Revelation Chef Award and received a Repsol Sun. In 2021, Arrels was awarded its first Michelin star, making her the youngest woman in Spain to achieve this distinction. That same year, the restaurant also received a sustainability award and she was included in the Basque Culinary Center’s list of young gastronomic talents.
 
In the following years, she received further international recognition, including “New Talent of the Year” (La Liste), “Chef of the Year 2023” (Valencian Gastronomy Academy), and the “Friends of Mediterranean Gastronomy Award 2024.”
She has participated in major gastronomic events worldwide, including Madrid Fusión, DNA Festival, PortAmérica, Gastromasa, and international forums in Italy, Turkey, and Latin America.
 
Her cuisine is based on two pillars: excellence in product and culinary honesty. She reinterprets traditional recipes with technical precision and creative freedom, rooted in memory and heritage. Arrels has become a benchmark in contemporary Mediterranean gastronomy.