EXPERIENCES
KOL Restaurant — London, UK
Mezcal Program Lead
Currently based in London, I lead the mezcal program at KOL, a Michelin-starred Mexican restaurant.
My work centers on curating agave spirits, collaborating with small producers and communicating Mexican and Latin American culture through drinks. The mezcalería functions as a cultural extension of the kitchen, exploring migration, territory and technique through both food and spirits.
Alquímico — Cartagena, Colombia
Project Manager | Cultural & Sustainability Projects
At Alquímico, I led the development and execution of projects rooted in cultural and environmental sustainability. The work focused on building long-term relationships with local producers and communities, integrating ancestral drinks, local ingredients and territorial narratives into hospitality experiences.
Rather than treating sustainability as a concept, these projects were designed as practical systems—connecting bar programs, producers and community impact in a way that could be sustained over time.
Venezuelan Rum Denomination of Origin (DOC)
International Brand & Cultural Ambassador
I represented the Venezuelan Rum Denomination of Origin across Latin America, Europe and Asia during a key moment of international expansion.
The role went beyond brand representation. It involved developing educational programs around terroir, production processes and cultural context, using rum as a vehicle to communicate Venezuela’s identity, history and technical rigor as a producing country.
Hospitality
Ron Diplomático — Latin America
Brand Ambassador
As Brand Ambassador for Latin America, I worked on positioning Ron Diplomático within the premium spirits market while supporting its expansion into new territories such as Peru, Ecuador and Bolivia.
The focus was on education, trade engagement and cultural storytelling—aligning the brand’s narrative with local markets while maintaining a strong sense of origin and production values.
