The Founder
Meet Lara.
Founder · Sommelier · Hospitality MBA
A Swiss beginning, an international table.
Lara grew up in Switzerland, in a culture where precision and hospitality are not in tension — they belong to each other. A well-set table, a guest looked after properly, a bottle chosen with thought: these were ordinary things, and they left a mark.
Wine arrived first as curiosity and then as discipline. She trained as a sommelier and went on to complete an MBA in Hospitality, because she wanted to understand not only what was in the glass but how a wine program actually works — how it is bought, priced, taught, poured and remembered.
Since then her work has moved between dining rooms, cellars, vineyards and kitchens across Europe and beyond. She has built wine lists, negotiated with growers and importers, trained service teams, advised private collectors, and planned journeys through regions she knows by their producers rather than their postcards.
What holds it together is a view of service: expertise offered without pretension. The point is never to impress someone with a wine. It is to make the moment around it better.
Credentials & Practice
- Certified Sommelier
- MBA, Hospitality Management
- Swiss hospitality training
- Restaurant & hotel wine program experience
- Wine buying and supplier negotiation
- International wine region fieldwork
- Private client advisory
- Wine education & staff training
Culinary Collaborator
Karla Perez
Culinary Consultant · Chef
Karla is a chef and culinary consultant who brings professional culinary expertise to projects where wine and food intersect. She is a collaborator on selected work, not a member of the founding team.
Her contribution is specific: food and wine pairing, menu analysis, culinary development, chef collaborations, private dining and culinary events, and the integration of a restaurant's menu with its wine list.
Lara brings the wine perspective. Karla brings the culinary perspective. Together they create stronger food-and-wine experiences.