Miquel Riera

Commercial - sommelier

My early work was washing dishes and pots in a hotel on the Maresme coast.

After finishing the hospitality module, I went to work in the north of England for two years. When I returned I studied two years as a sommelier and worked for 15 years in haute restaurants, Sant Pau, Jean Luc Figueres, Via Veneto, Posit and Coure; They are the restaurants that have marked me the most in my entire career.

Years later, I put all this knowledge in the commercial field, first in the Cuvee 3000 distributor and for six years in Vincelona, where I feel fulfilled both personally and professionally.