Last February, the Sommelier of the Ampar Restaurant, located in the Hotel Hospes Palau de la Mar, Pascual Tejada Morris, has been awarded the prize awarded each year by the Valencian Community to the Best Sommelier.
Pascual begins his tour in the Hospitality Industry in 2008, in Le Bouveret, Switzerland, where he obtains his Academic Degree as a Superior Technician in Hospitality Management and Restaurant. With this base he begins to specialize in the art of wine in different countries such as England or Switzerland. His experience is also forged in different places all of them linked to the Hospitality and high quality service. All this baggage has like point in common to be Premium establishments, emphasizing among them his passage by the Restaurant of Ricard Camarena (1 * Michelin).
Pascual, in addition, feels a great concern and extensive training in the Sommelier, which requires a constant training, dose of psychology, a lot of elegance and love for the art of things well done. Throughout these years is also formed in languages, an essential tool for the globalization of their training and subsequent experience.
The ancient art of the Sommelier, born in the Royal Houses, Castles and great mansions of France, this word appears cited in the cookbooks of the XVII Century, the word comes from “sumer-sumere”, which means to absorb a liquid, drink. Already in the old manor houses, the sommelier was in charge of the wine and who owned the key to the winery, for this reason in Spain they are represented with a key.
With the passage of time this figure has had to acquire knowledge of winemaking, tasting, viticulture, harvests, as well as dishes, sauces, and gastronomy in general, as suitable wines enhance and improve the flavors, textures and sensations of the dishes.
Nowadays, a good Restaurant differs from the rest by the capacity to complete its dishes with the indicated wine, and this is the work of our Sommelier in Ampar Restaurant.
