Rafael Bellido

Rafa Bellido, current president of the Union of Spanish Sommelier Associations (UAES) and Academic Director of the prestigious Master in Oenology, Sommelier and Winery Management of Andalusia, supported by the Camara de Comercio, is recognised as an emblematic figure in the world of sommellerie, both nationally and internationally.

His career reflects his passion for sommellerie and gastronomy, collaborating with renowned chefs such as Ferran Adrià, Gordon Ramsey and Marco Pierre White, in outstanding establishments such as Oxo Tower (Harvey Nichols), always focused on providing an exceptional experience both at the table and in the "liquid part" of the restaurant.

In addition to his work as a sommelier, he has played key roles in the business world, leading Marketing and Sales areas and managing renowned establishments such as La Mojigata in Seville. He is also an active member of the Academy of Gastronomy and Tourism of Andalusia.

From advising international brands such as Nespresso, Heineken and Lidl (where he also acted as image and winery advisor in Spain), to managing high-class restaurants such as Mushi - El Japo Andaluz, the gastronomic market of El Barraco and ENA - Hotel Alfonso XIII (5* GL), he has accumulated valuable professional experience. In addition, he has been a food critic for the Repsol Guide in Spain.

Committed to training, he has actively participated in the training of sommeliers and hospitality professionals, as well as in the organisation of world-renowned gastronomic events. He holds a Master's degree in Olive Oil from the CSIC. His passion for good food, excellent wines and trips to vineyards has been the driving force behind his career.