Culture, hospitality and territory through drinks.​

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I usually start from culture, but I arrived there the long way around.​

I began working behind the bar in Caracas while I was studying law. At that point, I wasn’t thinking about identity or territory. I just liked being around people, conversations and movement. Over time, I realized that hospitality had a way of revealing things: where people come from, how they relate to one another, what they choose to celebrate or share.

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What started as bartending slowly turned into something broader. I began working internationally, representing the Venezuelan Rum Denomination of Origin across Latin America, Europe and Asia, at a time when Venezuelan rum was entering global markets and needed to be explained with care. Not just what it was, but where it came from, how it was made and why it mattered.

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Living and working across Asia and Latin America shaped how I think about hospitality today. In Cartagena, as part of the Alquímico team, I worked as Project Manager on projects rooted in culture and sustainability. The focus was always on people and place building real relationships with producers and communities, and finding ways for bars to reflect the territories they belong to.

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I’m now based in London, where I work as Bar Manager at KOL, a Michelin-starred Mexican restaurant. My work continues to revolve around drinks, culture and the idea that hospitality can act as a bridge between tradition and the present, between origin and experience.

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This space brings all of that together.

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Writing, projects and ongoing work that look at drinks not as trends, but as part of a larger cultural conversation.