A chef from Ferrol (Galicia) he trained in the kitchen at IES Fragas do Eume. He continued his education as a kitchen assistant at the hotel Hesperia Finisterre, at Celler Ca Vostra and O Refugio. He also passed through the kitchens of Restaurante Domus, the Hotel El Castell de Ciutat and Casa Rosalía. In 2004 he decided to open his own personal project, Agar Agar, in Culleredo(A Coruña). After closing the restaurant, he became head chef at the Gastroteca at the Hotel Hesperia in A Coruña. He is currently the Hijos de Rivera executive chef.
Rey bets on the simplicity of creative Galician cuisine and has almost always been linked to the dual formula of wine bar and restaurant, paying a great deal of attention to the importance of the combination between taste and smell in gastronomy.