Diploma in Social Education came to Barcelona in 2007 in love with the Costa Brava.
Here she studied a Master in Event Management (Insa) that led her to work for almost 5 years in the Sala Apolo in Barcelona as responsible for production and events, as well as in the management of restoration projects. She continued her studies at Blanquerna (Postgraduate in Cultural Management) and her passion for restoration led her to a training with a Postgraduate in Restoration Management at ESHOB in order to reach her own business.
With extensive experience in the sector, since from a young age she combined her studies with work in Hostelry, she has worked as a maitre among others with Albert Adriá.
Her interest in the world of wine, leads her to a course in Wine Management and Technique in Hoffman, where she meets David Perramón.
The synergies make them cross paths professionally and by end 2015 she has the opportunity to be partner and co-owner of the Mesdevi restaurant with the aim of promoting and positioning the business in Barcelona.
"The experience, the knowledge within the sector and the ability to overcome are the key values to work in the pursuit of excellence"
Tenacious, her goal is to seek the satisfaction of customers and grow together with her team in professionalism and enthusiasm.
Sommelier graduated in CETT school (2010), starts his professional life in financial departments of several international companies followed by his studies in Economics at the University of Barcelona before deciding to start a personal project with the opening of the DVI wine store in year 2009.
The search for direct contact and his obsession to know customer satisfaction leads him to open the Mesdevi restaurant a few years later. Sommeliers such as Isabel Brunet of Monvínic, being a reference for him, are an inspiration in their approach to the project that is reflected in a wide selection of wines by the glass and a demystified wine approach to the customer.
"I conceive Mesdevi as a gastronomic space where people come to enjoy different tasty dishes and in the best company, closing the circle with a careful selection of wines"
together with his team food & wine pairing events and thematic tastings. This position allows him "to enjoy with the satisfaction that the client shows when you have been successful with the recommendation. That is the basis of good service"
Its goal, is to continue making discover the wines that will make customers enjoy.
Defines himself as self-taught. Personal needs led him to work the traditional cuisine in Fraga (Huesca), there started his passion for cooking.
He decided to train professionally in Hostelry Schools of Barcelona (Bellart, CETT and Hoffman).
He has gone through different cuisines; with chef Jean-Luc Figueras among others, who enriched his professional experience.
Sergio enjoys traditional and avant-garde cuisine.
He gets inspired by books by great Chefs worldwide.
"I enjoy making great dishes with humble ingredients; for me, this is cooking."