The Bridge Between People and Wine
I've been a Sommelier for almost 30 years, an experience I have reconciled with entrepreneurship in the restaurant business and wine consulting. I was the winner of the National Sommelier Competition in several editions, World Vice-Champion in 2008, and was in the TOP 10 of the Best Sommelier of Europe. Distinguished as “Sommelier of the Year” by different entities, in 2013 I attended the Masters of Wine Institute, further deepening my training.
Currently, I am a wine consultant for hotels, restaurants, and wine bars, I develop products and brands, and I act as a Wine Educator. I write as a critic for Revista de Vinhos and in O Escanção, participated in the creation of service manuals, and am a speaker at national and international events, always with the mission of promoting the richness of Portuguese wines.
Career Path
I was born in Ponte de Lima, where my first connections to wine arose naturally, through family and life in the countryside. Although I dreamed of economics and management when I was young, and soccer was part of my life until adulthood, it was hospitality, catering, and, above all, wine that ended up winning me over.
My career led me to work in hotels such as the Hotel Meridien and the Holiday Inn Crown Plaza, and to take on roles as sommelier and manager in reference restaurants such as Spazio Evasione, A Galeria Gemeli, a Fortaleza do Guincho (1 Michelin star), 100 Maneiras, and Degusto Restaurante, in addition to having been co-owner of Gspot Gastronomia. This experience opened doors to consulting and training in prestigious hotels and restaurants, including Vidago Palace, Casino do Estoril, Palácio do Governador, Gosho, Grupo Tanka, and Grupo Bensaude.
Future
Since 2007 I have collaborated with Essência do Vinho and, in parallel, I have developed digital and editorial content such as the Guia de Vinhos Portugueses (Bertrand Editora), the technical review of the Portuguese edition of Wine Folly and the manual Vinho a Copo (ViniPortugal). I was also a regular presence in communication projects, such as the rubrica “O Descomplicador” (The Uncomplicator) segment on the Os Imperdíveis (The Unmissables) program (Porto Canal). Along the way, I collaborated on product development with brands such as Água das Pedras, Nespresso, Global Wines, Minerva, and Carob World, also contributing to the launch and consolidation of wine projects. More than a profession, I believe that sommellerie is a way of connecting worlds — the wine, the gastronomy, and the people.
Today, further away from the restaurant floor, I follow a path that involves continuing the journey already made, with the maturity of someone who has learned to balance reason and emotion, but always faithful to the pleasure of working with wine. I want to contribute positively to the sector, sharing knowledge and experience, staying up-to-date and attentive to the challenges faced by restaurants, wine tourism, and the world of wine itself. With an open mind and a curious eye, I seek to stay close to innovation and transformation, without ever losing the sense of sharing that has accompanied me since the beginning. I believe that the role of the sommelier goes beyond service: it is also about being an educator, a facilitator, and a bridge between people and wine.
Therefore, I want to continue working so that everyone finds the wine that speaks most deeply to them, the one that suits their taste and their moment.
MANUEL · THIS MONTH