Head Sommelier · Master of Port
Elevating hospitality through wine, service and atmosphere — for restaurants, hotels and private clients.
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Services
Strategic wine lists designed for profitability and identity. From concept to execution — built for the restaurant, not the trend.
By project · ContactService and wine education for front-of-house teams. Confidence, knowledge, and the language of hospitality.
€30 / hourIntimate, curated tastings. At Dogma Wine Bar or in your chosen setting — tailored to occasion and palate.
From €30 / hourPremium harmonisations for restaurants, events and gatherings — where the wine completes the moment.
By project · ContactFeatured Experience
A private journey through the world's oldest demarcated wine region. Two estates, an unhurried lunch, and the silence of the river between them.
Service · Driver · Sommelier
Larger groups, alternative routes, customised programmes — by request.
Reservations
Each experience is composed personally. Share the essentials below — you will hear back directly.
The Sommelier
I started in dining rooms in 2009. The wine came later — and once it arrived, it stayed.
From 2015 to 2018, I trained at Portologia Porto, specialising in Douro and Port — learning not only the technique, but the depth of each wine, each estate, each year. Lisbon followed — Lisbon Winery, then BAHR — broadening the perspective.
In 2022, I returned to Porto. May 2023, I opened Dogma Wine Bar & Tastings — a space built around a single conviction: that hospitality is the wine, and the wine is the hospitality.
Master of Port is not a title carried lightly. It is a commitment — to genuine knowledge, careful selection, and experiences that mean something.
Words
"An unforgettable evening. The sommelier's knowledge and warmth transformed a tasting into a story. We came for the wine — we left moved."
"Rare in this industry: a sommelier who teaches without condescending, and pours without performing. Dogma is the proof of his craft."
"Every detail considered, every word measured. A masterclass in hospitality — and in wine. We brought our team back twice."
Contact
For consulting, training, private experiences or simply a conversation about wine.