Sommelier and Pisco Specialist and also professor at the San Ignacio de Loyola University and the Institute of Haute Cuisine D`Gallia.

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Pisco diffuser in Peru and abroad through conferences, courses and tastings in countries such as Germany, Argentina, Belgium, Bolivia, Brazil, Chile, China, Colombia, Costa Rica, Ecuador, Spain, United States, France, Guatemala , Holland, Honduras, England, Italy, Mexico, Paraguay, Panama, Portugal, Puerto Rico, Dominican Republic, Russia and Uruguay.

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Author of the book "La Guía del Pisco", awarded in China by Gourmand Awards, as the best book of spirits in the world - 2018 and author of “La Magia del Pisco", awarded in 2014, also in China by the Gourmand Awards, as the second best distillate book in the world.

Food and beverage taster, specialized in distillates and spirits drinks, coffee, chocolate, honey, olive oil and cheese. Researcher on the history of Pisco and wine industry.

Taster and commercial consultant in drinks and food, specialized in distillates, pisco, spirits drinks, coffee, chocolate, honey, olive oil and cheese. He has more than 25 years of experience in agribusiness and also provides business advice and brand management to wine companies, coffee farms and food sector.

Expert taster, professor of sensory analysis and panel leader for the most important international competitions in extra virgin olive oil.
Marino is technical director - panel leader of the Sol D’Oro International Competition since the first edition 17 years ago.

Founder of the “Limamanta” brewery and certified beer judge of the “Beer Judge Certification Program (BJCP)”. She is also Co-Founder of Making Beer - Brewery Supplies and winner of the “Best Peruvian Beer 2018”.
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Member of the “Unión de Cerveceros Artesanales del Perú - UCAP”, Pink Boots and the “Asociación de Cerveceros Caseros del Perú - ACECAS”.

Food Industry Engineer from the Agraria de la Selva National University with a specialty in post-harvest and cocoa transformation processes, with a Master's in Agribusiness from the La Molina University and with an International Course on Cocoa and Chocolates at Gent University in Belgium.
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She is part of the team of Alianza Cacao Perú as Coordinator of the Cocoa Quality Improvement Program, leading the Schools of Quality Excellence attending approximately 56 cooperatives, associations and chocolate enterprises in the regions of Huánuco, San Martín and Ucayali.

Sommelier and Barista. Past President of the Baristas Association of Peru - ARTEBAR.
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Organizer of various tournaments, contests, and coffee and barista events in Lima and provinces and also serves as a Food Sensory Jury in various events.
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Promoter in the Barismo and Roast Specialization with the SCAE from 2012 to 2015. Teacher of Barismo, Brew and Sensory Analysis of F&B. in universities and institutes.
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Voluntary Consultant in Sustainable Business Development HORECA.

Barista at the Crew Collective & Café in Montreal, Canada and a member of the SCA Canada Committee.
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He has been part of the SCA Canadian National Barista Competition 2019. Participant of Equator Coffee Roasters in Ottawa, Canada, winner of the 4th place of the SCA Canadian National Brewers Cup 2019 and 12th place of the SCA Canadian Barista Competition 2018.

Food and beverage taster, specialized in distillates, spirits beverages, pisco, coffee, chocolate, honey, olive oil and cheese.
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Food Industry Engineer and currently serves as Head of Product Development of the Agroindustrial Cite of Huaura and holds the position of Academic Secretary of the Circle of Tasters of Peru - CCP.