Cave Personnelle · Est. 2009

Kara Zor-El

Head Sommelier · San Sebastián
k.zorel@example.com· +34 555 214 887· karazorel.example.com
Sommelier's Note

I run wine programs for restaurants that take the cellar as seriously as the kitchen. Over 16 years I have built lists from 180 to 2,400 references, trained 23 sommeliers who now run their own floors, and kept beverage margins above 68% at every house I have served. I still decant the old Rioja myself.

San Sebastián · Current Cellar

The working list
Bin
Appellation & Tasting Notes
Team
Scope
01
Casa Itzurun, Restaurante 2019 – Present
Head Sommelier · Two Michelin Stars
  • Rebuilt the list from 640 to 2,400 references across 11 countries; wine revenue rose 41% in three years.
  • Structured a 14-course pairing menu that 62% of tasting-menu guests now order, at 148 EUR per head.
  • Negotiated direct allocations with 34 small growers in Rioja, Jura and the Mosel, cutting cost of goods 9 points.
Team
6 somms
on the floor
Scope
1.9M EUR
cellar value
02
Bodega Aldapa 2016 – 2019
Wine Director · Fine Dining & Txoko Bar
  • Opened the cellar for two rooms at once: 900 bins for the dining room, 120 by-the-glass rotation for the bar.
  • Introduced Coravin service on 40 rare bins; glass sales on bottles above 200 EUR grew from 0 to 11% of wine revenue.
Team
4 somms
two rooms
Scope
1,020
references

Barcelona · Reserve Selection

Earlier vintages
Bin
Appellation & Tasting Notes
Team
Scope
03
Mar i Ferro 2013 – 2016
Senior Sommelier · One Michelin Star
  • Ran service for 85 covers a night; sold through 190 bottles a week with a 71% beverage margin.
  • Wrote the house training manual on Catalan appellations, still in use by 3 sister restaurants.
Team
3 somms
plus stagiaires
Scope
85
covers / night
04
Vermuteria El Coure 2009 – 2013
Sommelier, then Assistant Head
  • First cellar keys at 24; catalogued and re-binned 3,800 bottles after a change of ownership.
  • Built a 60-reference sherry program that doubled aperitif sales in 14 months.
Team
2 somms
small house
Scope
3,800
bottles binned

Certifications & Study

  • Advanced Sommelier, Court of Master Sommeliers2017
  • WSET Diploma, Level 42014
  • Grado en Enología, Univ. de la Rioja (fict.)2009
  • Best Sommelier of Gipuzkoa, regional trials2021

Pairs Well With

Cellar management Blind tasting Allocation buying Staff training Sherry & fortified Coravin service P&L for beverage Spanish · English · French
All bins fictional. Vintages subject to availability. References poured on request.