Acknowledgments

For José Alberto Carrera, being a sommelier is a passion, a constant learning process, and a close and harmonious relationship with customers. With his extensive experience that basically began at Gastón Acurio restaurant La Mar, he eventually arrived at Astrid & Gastón, where he is now the head sommelier. “My work consists of creating wine lists that fit each chef’s concept, knowing how to interpret that,” he says. His motto: “A good suggestion is not the most expensive wine; it is the wine that makes the most sense with any given plate of food.”