Dabiz Muñoz hires a brand new sommelier for DiverXO, after Millán leaves as a result of exhaustion | Gastronomy: recipes, eating places and drinks | EUROtoday

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A month after the departure of Miguel Ángel Millán, DiverXO has a brand new sommelier. This is Tomás Ucha (Vilagarcía de Arousa, Pontevedra, 31 years outdated), head of sommelier store in Berria, in Madrid's Plaza de la Independencia. After greater than three years of main a staff of pros in one of many metropolis's main wine bars, he left the challenge to hitch top-of-the-line eating places on the planet—ranked fourth in The World's 50 Best Restaurants. —. With this signing, Dabiz Muñoz demonstrates, as soon as once more, the significance that he provides to wines inside his gastronomic challenge.

For 11 years, and within the first stage of DiverXO, Javier Arroyo was in control of the vineyard. After his departure, he was changed by Miguel Ángel Millán, who in 2023 was chosen as the most effective sommelier on the planet by The World's 50 Best Restaurants, and who left the restaurant on May 16, after six years. As he defined to EL PAÍS, he did it out of exhaustion, lack of enthusiasm and the necessity to fall in love with wine once more. “I needed to rest mentally. Being in a restaurant with this level of demand puts you under greater pressure.”

Now begins a brand new stage for the flagship of the UniverXO group. Tomás Ucha joins the NH Eurobuilding gastronomic house. It shall be a time of adaptation to the best way of working in one of many eating places with essentially the most demanding ranges of creativity in Spain. A needed shoot earlier than embarking on Muñoz's greatest gastronomic journey so far: the transfer, initially scheduled for 2025, to the unique Madrid improvement of La Finca, in Pozuelo de Alarcón, the place he’ll open what, based on him, would be the finest restaurant on the planet, after a worldwide funding “between the works and the construction of the building of between 12 and 14 million euros.”

Ucha's hospitality expertise started in 2012 on the Real Club Náutico de Sanxenxo, the place he stayed for 3 years, to proceed as a waiter on the La Finca restaurant, owned by Susi Díaz, in Elche (Alicante). From there he jumped to PortoBay Hotels & Resorts, in Madeira (Portugal), the place he stayed for 12 months. The subsequent cease, additionally one 12 months, was on the Maruja Limón restaurant, in Vigo, from the place he jumped, now as a sommelier, to O Eirado da Leña, in Pontevedra. From there he left as head of sommelier to Mugaritz (Errenteria, Gipuzkoa), a place he held for greater than two and a half years. And from the Basque Country he made the leap to London, the place he labored as a sommelier at Les 110 de Taillevent.

At the start of 2021, he was employed as head of sommeliers at Berria Wine Bar, the challenge launched by Gabriela Alcorta and her husband, Juan Rivero, which has greater than 3,500 nationwide and worldwide references and greater than 140 wines by the glass. Ucha has the Advanced title within the Court of Master Sommeliers and this 12 months he has as soon as once more been proclaimed, for the second consecutive 12 months, the most effective sommelier in Galicia, and second finest within the nationwide competitors. “My dedication to the hospitality industry goes beyond what one can imagine. The hours, dreams, concerns, passion, sacrifice and training are reflected in my 11 years of career. Malcom Gladwell's theory about 10,000 hours is more than outdated. The important thing is to make them infinite,” he explains in a writing on his LinkedIn profile.

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