Experience

The Ritz-Carlton Yacht Collection

• United States
• Travel Arrangements
• 300 - 400 Employee

• Head Sommelier

  • Jun 2022 - Present



Oetker Collection

• Germany
• Hospitality
• 100 - 200 Employee

• Head Sommelier

  • May 2023 - May 2023

  Pre-opening team Pre-opening team



Celebrity Cruises

• United States
• Travel Arrangements
• 700 & Above Employee

• Sommelier

  • Jul 2019 - Feb 2020



Cheval Blanc

• France
• Hospitality
• 700 & Above Employee

• Head Sommelier

  • Sep 2018 - Nov 2018

  - Organized their cellar and developed sales strategies to reach October goal over $75K and November over $110K over the goal (year record). - Organized their cellar and developed sales strategies to reach October goal over $75K and November over $110K over the goal (year record).



Inglenook

• United States
• Wineries
• 1 - 100 Employee

• Wine Educator

  • Jul 2016 - Jul 2018

  As a Wine Educator, I'm was in charge to interact with all guests who visited the property. I worked not only at the tasting room but also as the tour guide for public tours, private experiences, trade visitors (distributors and media) and VIP visits (Coppola family friends and family) Working at Inglenook gave me the chance to understand the US market from both, the winery perspective and consumer point of view and insight on the wine distribution business as many distributors will come to visit the winery and talk to us. Among many other things, I was number 1 in sales of all wine educators in 2017, helped as much as I could in all the events the winery organized (I love planning and executing events), I gave a private tour to Bill Murray, I had the pleasure to hang out with Philippe Bascaules (Managing Director at Ch. Margaux) and I even participated in a short film by Eleanor Coppola. Show less



Seabourn Cruise Line

• United States
• Leisure, Travel & Tourism
• 700 & Above Employee

• Corporate Sommelier

  • Jun 2015 - Jun 2016

  As a wine consultant for Seabourn Cruise Line, I'm was in charge of training the staff all over the fleet and develop strategies to increase revenue sales. I also assisted Purchasing on what to buy (regarding wines) and I worked closely with the Corp. Restaurant & Bar Manager to improve SBN wine product. I was also in charge to plan and execute the F&W cruises. We made 4 in total and we received incredible feedback. We gave a lot of rotation to our wine inventory thanks to the events and tastings.Finally, I trained a team of waiters and sommeliers that opened the first Thomas Keller restaurant onboard Seabourn, The Grill, back in June 2016. The training took place over 2 weeks in Napa Valley and it was an incredible opportunity for me to see, learn and be part of Chef Keller culture. Show less

• Head Sommelier

  • Mar 2014 - Jun 2015

  As the Head Sommelier I had the opportunity to create and organize the wine tastings for guests, total control on the operation of wine service, wine orders and budget control. This position deals with VIPs, higher management and takes care of the training onboard for bar waiters and F&B staff.I never missed a target and my performance was so good that Seabourn kindly invited me to organize and execute the wine events in their 1st Food and Wine Cruise. 4 lectures, 1 tasting seminar, 3 tastings dinners and 4 cocktail demonstration made the cruise an incredible opportunity to share my passion: wine! Show less

• Assistant Sommelier

  • Oct 2011 - Feb 2014

  I am responsible for the service and sales of wine and beverages in the restaurant 2, Colonnade and Main Dinning Room. I work closely with the Sommelier to promote and maximise sales, making inventories, orders, organizing wine events and tasting, training of staff and creation of special food and wine pairings.I also have to help to maintain standards of upkeep and cleanliness, with a full command and understanding of USPH rules and legislations.This job covers premium and super premium wines and other beverages, with practical knowledge of operations, procedures and regulations all around the world. Show less



Club del Vino Tucuman

• Creador & Director

  • May 2011 - Feb 2012

  I saw the need for a wine business where I live and again, I created my own opportunity starting my own company. Is a Wine Club called CLUB DEL VINO TUCUMAN, and it is a very new and interesting concept because we do not sell wine directly to our members. We organize wine events, like wine tasting, wine dinners, wine courses and other events (like music and wine) in restaurants, wine shops and hotels, to help the companies sell more wine. We create new opportunities for the people to taste wine. Our mission is positioning wine in the mind of the consumers as a pleasant and regular beverage. I am very glad that i did, it is going very well. My own company gave me the chance to know a lot of peolple in the wine industry Show less



World Wine Consultant

• Sommelier Assistant

  • Mar 2010 - Dec 2010

  In Buenos Aires I worked with William Hancock at World Wine Consultants. He is the most important importer to Argentina of the best wines of France, like Château Petrus, Cheval Blanc, DRC, Vega Sicilia, Château Mouton Rothschild, etc. A list of his Top Clients: Kim Bassinger, Robert Stewart, Robbie William, Jack Nicholson and the The Queen herself in London. Working with him I could taste the classic and most important wines, and to relate with people of high level. In Buenos Aires I worked with William Hancock at World Wine Consultants. He is the most important importer to Argentina of the best wines of France, like Château Petrus, Cheval Blanc, DRC, Vega Sicilia, Château Mouton Rothschild, etc. A list of his Top Clients: Kim Bassinger, Robert Stewart, Robbie William, Jack Nicholson and the The Queen herself in London. Working with him I could taste the classic and most important wines, and to relate with people of high level.



The Woinos Group

• Sommelier Assistant

  • Mar 2009 - Dec 2010

  I worked with Mike Taylor, an international wine and gastronomic consultant. www.woinos.com. For about one year ago we created an attractive market in northern Argentina, where there was very few activity. Through all kinds of events, discussions, dinners, presentations and above all wine courses, I had the opportunity to learn from an international professional. Not only theoretically, moreover practically, I shaped a different criterion from most Argentinean sommeliers, with a clear view. I am, but I mostly learned to be, my own employer, able to create his own opportunities. Show less



Antigua Restaurante

• Sommelier

  • Jul 2009 - Dec 2009

  I Worked in “Antigua”, a fancy restaurant placed in Balcarce 525, Salta, ARG. I work suggesting wines with food, wrote the wine list and trained others labourers. I Worked in “Antigua”, a fancy restaurant placed in Balcarce 525, Salta, ARG. I work suggesting wines with food, wrote the wine list and trained others labourers.



Hotel Catalinas Park

• Sommelier (Events/Tastings)

  • Jan 2009 - Dec 2009

  I worked in Catalinas Park Hotel and Hotel&Spa Sol San Javier, both 5 stars hotel. There I talked with the owners how to make the restaurant more attractive and up-sell top wines. I worked in Catalinas Park Hotel and Hotel&Spa Sol San Javier, both 5 stars hotel. There I talked with the owners how to make the restaurant more attractive and up-sell top wines.



Antigua

• Sommelier

  • Jan 2009 - Apr 2009

  I Worked in "Antigua", a fancy restaurant placed in Balcarce 525, Salta, ARG. I work suggesting wines with food, wrote the wine list and trained others labourers. I Worked in "Antigua", a fancy restaurant placed in Balcarce 525, Salta, ARG. I work suggesting wines with food, wrote the wine list and trained others labourers.



Supermercados Luque

• Head Sommelier

  • Oct 2008 - Dec 2008

  Personal client consulting (in the ‘gondola’ part, the wine-sector in the supermarket) I created client-relation strategies, like setting up a data-base for clients who often invest in wines, or sending them e-mails with updates, invitations for wine-tasting events, etc. I informed the Marketing- and Sales-Department staff, and trained the temporary workers. I organized the wine deposit location, by ameliorating the conditions in which the wines were being stocked (constant temperature and humidity) I realized arrangements with different providers: once a week we organized a wine-tasting event, so that the customers could taste their wines before buying them. Show less