My relationship with wine and gastronomy began as an emotional connection that has developed into a true professional passion. Ever since I was a child, the moments shared around the table taught me to appreciate the art of sharing and storytelling through food and wine, which led me to study Culinary Science and Gastronomy.Throughout my career in the hospitality industry in fine dining establishments such as TriCiclo, my interest in service and customer experience has grown. This led me to hone my skills in the art of the dining room and customer service in places like Cenador de Amós, where I was lucky enough to learn from an exceptional team and develop my skills in a highly demanding environment.Naturally, I ended up immersing myself in the world of wine, where I was lucky enough to take my first steps at the CRDO of Jumilla, which allowed me to study for the Master's Degree in Sommelier and Wine Marketing at the Basque Culinary Centre.I currently work as a sommelier at Mugaritz, where I focus not only on wine, but also on the liquid universe of other fermented, distilled and non-alcoholic beverages. My mission is to create memories around the table, using wine as the common thread, full of stories.I see myself as a creative person, curious and in constant training, always looking for new perspectives and knowledge that will allow me to add value. Something I consider essential in such a dynamic and changing sector.Would you like to contact me? I am open to new opportunities and collaborations in the exciting world of wine and gastronomy.