For César Garduño, the journey into food and wine started at college when he was studying culinary arts. There, he fell in love with craft beer and at the same time had his first wine classes, which eventually led him to work as a second sommelier in Freixenet México. He continued to work another couple of years as an ambassador and sommelier at a family winery in Coahuila called Rivero González in the north of Mexico. Later on, he returned to service now at Paradisus Playa del Carmen by Meliá Hotels International and then ended up as Head Sommelier at Passion, a fine dining restaurant by Martín Berasategui.
After that, César travelled to Mendoza, Argentina, to work a harvest with Mariano di Paola at Rutini Wines, and then continued on to Oregon in the US to work with 12th & Maple, and then finally with NZ Wineries in Marlborough, New Zealand.
Now he's back in México, where he until recently worked as a sommelier at Pujol, one of the 50 best restaurants in the world, and at the same time continuing his wine studies. Recently he also became a certified beer server from the Cicerone certification program.