Born in Buenos Aires in 1994, I chose the passionate path of gastronomy.
A huge world.

I wanted to learn about the sweet temptation, the sauces, the fire, the patience of cooking, the raw materials and the work inside a kitchen.

I set my mind to it and headed for a long-distance goal, tough with many peaks to conquer. I knew that before starting this direction I had to prepare myself and where better to do it than at the Instituto Argentino de Gastronomía (IAG). There I built my knowledge bases to start taking the first steps firmly.

It was clear to me that I had to start in my city, where I saw a large field to explore. Catering and restaurants were my houses, where in each one I learned more and more. Even during this period I began to have a certain attraction to the wine world, slight but enough to capture my interest. Motivating me to gain some understanding, expand and complete gastronomic enjoyment to a level never experienced.

After that, when I thought I couldn’t climb any higher, I realized I had to take another path, a much higher summit appeared and tempting to climb and crown. A peak called: sommelier.

After I was given the opportunity to be with the team of sommeliers in full service, that new horizon of gastronomy captivated me and I decided to grab it and not let it go.

From that decision and without forgetting the path traveled months and years ago, I started with a new training around salon and wine service, Working long hours, with effort and attitude, I managed to position myself at the top of the European sommelierie.

I became Head Sommelier in one of the most important restaurants in the world and the best Sommelier in the Basque Country in 2018. All this was the result of my travels, on my weekends visiting vineyards and winemakers that fascinated me and complementing it with studies; at the world ́s best wine institutes such as the Court of Master Sommelier (CMS) and the Wine & Spirit Educational Trust (WSET) completing the Master Diploma Level in the UK.

I wanted to continue growing personally and professionally, I ventured into new terrain with new challenges and difficulties. Maintaining the same demand for perfection, I decide to return to my country, Argentina and position myself as the Beverage Manager and Head Sommelier of the Palacio Duhau-Park Hyatt Buenos Aires.

Writing on this same path, I collaborated with Maleva magazine and the Come Wine With Us site. I wrote from trends and novelties in the world of wine, to art interpretations guided by my experiences with the wine world.