Pablo is committed to promote and foster excellence and celebrates those who pursue it. For the past 25 years he has been working in different facets in hospitality from working as coffee waiter to leading teams at different levels and capacities. He has chosen to make wine service his life’s work.

Pablo didn’t grow up in a wine environment, except for special family occasions. He says my first conscious thought about wine was when I was 18 years old while walking a busy street in his native Quito when I noticed a couple of tourists sitting on a table “sharing a bottle of wine”, then later his curiosity grew when he watched and then learnt about wine while working for the best chefs in New York City. All this ignited a question within his heart: why people share wine? He realized that humans share many beverages at the table but not as ceremonially as “wine” he realized that wine is the king of beverages, and the vine is the queen of roots.

He graduated from Fast Trac at Columbia University with a diploma in project development and business planning. Born in Quito, Ecuador. He lived worked and studied in London and today he is currently established in New York and Tulsa, OK.

Because of his love for gastronomy and fine service, Pablo studied at the French Culinary Institute and the International Wine Center. From Pablo’s experience in the hospitality field, he has made it his duty to make service, dining and wine “eating’ an exquisite experience.

Pablo has worked with culinary masters such as, Chef David Bouley, Chef Alain Ducasse and Chef Costas Spiliadis.

Pablo worked at the James Beard Foundation as the Scholarship Coordinator and editorial Assistant for the magazine. He also worked as a Sommelier at Chef’s Craig Shelton’s Relais Chateau Ryland Inn awarded as the best restaurant and wine list in New Jersey by the New York Times and Wine Spectator. He currently works as the head Sommelier at Lowood Restaurant in Tulsa.

Pablo’s dual mission is to promote, celebrate and document Hispanic Gastronomy through LATINCONNOISSEUR and teach entertain and inspire people the truth about wine via WINE is FOOD.

Pablo is the author of various wine publications: “The Latin Connoisseur Wine Guide” A bilingual introduction to wine service and a complete reference to wines of Hispanic origin, including Spain. An accurate resource for bilingual students and hospitality professionals and an invaluable tool for connoisseurs and new consumers of wine and it’s Available in

He also published the “Wine is Food” A Total Wine Service Guide. Wine is Food is the result of Pablo’s 12-year quest to answer why he fell in love and why He is so passionate about wine and its proper service. Wine is Food is a ground-braking application in wine that has tapped the emotional and spiritual aspect of wine and service, a portion that no other wine professional has tapped as deep as he has. He teaches that wine is food, and that wine must be eaten and not drunk. He believes in excellence in service, and He teaches his guests how to eat wine, a whole refreshing new wine experience and relationship with wine. The Wine is Food book is his initial take on this quest with learning and sharing wine basics and its service. The Wine is Food Guide is available in

His mission is sharing this wine philosophy in his daily personal life and professional events around the US. Pablo is an active Sommelier & wine service consultant via WiNEisFOOD LLC a company that offers unique service focused wine experiences paired with superb food.

Pablo’s today’s professional philosophy is based on simplicity and his contagious passion and enthusiasm coupled with responsibility and determination which is reflected on his daily performance and achievements.

Pablo would like to establish a scholarship fund and a program for people who want to pursue excellence in hospitality.

If you want to learn more about this movement, go to


Unique and easy read!
The author explains with such a simple manner how to pair wines with food. And also explains wine service with an excellent approach.This winners food approach is a fun yet profound way to eat your wines with your food.
I will take you by your hand to make sure you eat well and are happy with your “experience” anywhere!