Head Sommelier

“For me, wine is something magical. I think I’ve been lucky enough to find the job that I really love.”

Agustin comes from El Tiemblo, a part of Spain well known for its ancient Garnacha vines. He grew up with his grandfather’s homemade wine, but it wasn’t until he came to the UK in 2001 and started working in restaurants that Agustin decided to embark on a career in wine. He worked his way up in various London restaurants and Oxford hotels, ending up at the five-star Macdonald Randolph Hotel, where he spent six years. After joining the Randolph as commis sommelier, and leaving as head sommelier, Agustin then went to Restaurant 1901 at Andaz as head sommelier in 2009. Meanwhile, he studied to diploma level at the Wine & Spirits Education Trust and is now embarking on a master sommelier qualification.

After completing a stage in 2011 at Heston Blumenthal’s Fat Duck, Agustin joined Launceston Place in June of the same year. His wine list at Launceston Place includes little-known appellations and family winemakers who Agustin likes to champion. He has a passion for Burgundy, having spent a summer working in the Domaine Mongeard-Mugneret vineyard. He has also spent time working with a winemaker in Ribera del Duero and in Chianti Classico in Italy.

Agustin has recently finished a placement at the world famous restaurant and three Michelin-starred El Celler de Can Roca in Girona. Agustin was lucky enough to work at this critically acclaimed restaurant as a sommelier, an experience that was both invaluable and unrivalled in the wine world.