My passion for good cooking comes from good wine, and my passion for good wine comes from good cooking, an inseparable combination for national and beyond gastronomic culture. As a geologist and professional sommelier, I have paid taxes in the United States, Mexico, Spain, and Italy, which has allowed me to know local traditions from the inside, their evolutions and contaminations, where present. And I believe that if the glass is half empty, it is not pessimism but opportunity.