Toni Gerez

I managed L’Orada (1981-83) with Paco Pérez, was a sommelier at El Bulli (1983-95, 1-3* Michelin), and directed and served as a sommelier at Mas Pau (1995-2015, 1*). Since 2015, he has been the head of the dining room and sommelier at Castell Peralada (1*). He teaches dining service and cheese courses (Cuina de l’Empordanet, UDG, Madrid Chamber of Commerce). He is the author of “L’Art del Formatge” and “La Cultura del Formatge.” He participates in forums (IFEMA, Fòrum, San Sebastián) and collaborates with hospitality schools.