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Peña is a Sommelier specialist from the Bilbao Higher School of Hospitality, ESHBI ,of the promotion of 2020.
It defines itself as “a passionate about wine, of the wineries, of its people and I feel privileged by the opportunity to transfer to our diners the soul of each of the projects behind each label ”. Ángela Peña González, that since the beginning of this month of January is part of the human group of Etéreo, He is a sommelier for ESHBI (Higher School of Hospitality of Bilbao) of the promotion of 2020.
Also entitled in Winset Nivel 3 in 2021 With qualification Pass with Merit, Peña He agreed to move to Tenerife to direct the wine plot of the gastronomic space that leads Pedro Nel Restrepo Osorio (and sol Repsol, Recommended of the Michelin Guide). The chef, who relens excellence in the kitchen and in the room, incorporates the sommelier who will strengthen the management of the cava, which currently has some 300 references and reinforce, in addition, to the team made up of Olga eve, Sala director; Camilo Galindo, chef, y Viviana Sarria, in charge of the sweet line of the restaurant.
MANY MOMENTS FACILITATORY
The first professional steps of Angela Pena They are located in New Aramendi, as room chief, And from there he faced another important step at the head of the sommelier of the Grupo Etxanobe (A Michelin star) In two Bilbaine references: Atelier y The pantry, With "a enriching experience".
Challenges that are worth it. “I undertake with a lot of energy and optimal vibrations the new challenge in Tenerife lands, Once I talked with Pedro Nel Restrepo and analyze your proposal. I maintain my commitment to his motto of "Our best secret is to make a lot of love of everything we do". "Particularly, I bet on wines with soul; not concrete marks or labels but for authenticity, coherence, Respect for vineyards against fashions or supposed originality ", The sommelier asserts.
"Those conditions," he adds- They do not understand denominations of origin, wine varieties or typologies, So my proposal is always alive and open to new ideas. Some claim that I do not look like a sommelier or perhaps that I do not have the image or cliché that you have of this professional performance of the room; but, They usually claim that I see in each diner an opportunity to surprise and succeed with the wine proposal and thus complete the gastronomic experience ”.
Add in search of renewed objectives. Angela Pena, that is shown "very excited to add integers to Ethereal By Peter Nel”, ensures that the choice of wine “is an easy experience, fun and an amplifier plus to the culinary sequence. In this sense, I identify one hundred percent with the philosophy of Pedro Nel y Camilo Galindo With that respect for the product as the protagonist that makes the customer feel at home ”.
"My work is the most grateful in the world. I am facilitator of magical moments, memorable, sometimes unrepeatable and simply for sharing my own experiences with the wines that I have tasted; All this with naturalness and discretion symphony and at the service of the kitchen proposal of the Santacrucero gastronomic space ”, argues the brand new sommelier of Ethereal By Peter Nel.
