Lautaro Cossa

Sommelier y beverage manager

Restaurantes / Servicios de Alimentación

Viña del Mar, Provincia de Valparaíso

Acerca de Lautaro Cossa:

Sommelier with 14 years of experience in the field of wines, hotels and restaurants. Over time I discovered an aptitude and passion for teaching, to impart skills and knowledge in the training of new professionals in the area of food and beverages. Currently owner of 2 restaurants in Santiago and Viña del Mar, I have been able to gain extensive knowledge in most of the operational and managerial areas of the gastronomic field. Proactive, didactic, energetic profile, a high capacity to perform work under pressure and form work teams.

Experiencia

Founding Partner / Executive Manager of bar and restaurant service

El patio Echeñique / La Reina, Santiago / Chile 2021 - Present

Brand, design and concept creator, creator of the menu, bar drinks and wine list. Training and hiring of personnel and staff, negotiating alliances with brands. In the day-to-day operation I am the Manager for the Bar and daily service of the restaurant, which has a max capacity of 350 pax.

Founding Partner / Executive Manager of bar and restaurant service

Teien Asian Cuiosine / Viña del Mar / Chile 2020 – Present

Founder of the first cuisine restaurant that mixes the flavors and techniques of the entire Asian continent with a touch of signature cuisine. Restaurant created from scratch, so my functions stared from the creation of the brand, concept, aesthetic remodeling of the space, hiring of personnel and from the opening, taking charge of the room service area and the beverage area of the restaurant, consolidating a recognized space. within the region. Restaurant with a capacity of 70 pax.

Head Sommelier and gastronomic administrator

Viña Casas del Bosque / Casablanca, Chile / 2017-2020

In charge of the service of the 3 gastronomic spaces of the vineyard, ensuring to provide the best experience to our visitors with an average of 120 and 350 diners per day.

Teacher Sommelier and pairing

Culinary / Vina del Mar, Chile / 2019. ̃

Teacher of the subject "sommelier and pairings" for students of the Culinary Arts Administration major.

Teacher “Dining room Techniques” and “Service and wine tastings”

Duoc UC / Valparaíso, Chile / 2018-2019.

Teacher of 2 subjects for students of International Gastronomy and Hotel and Tourism majors.

Sommelier Internship

El Celler de Can Roca / Girona, Catalunya, España / 2018.

Professional internship as a sommelier in one of the best 3 Michelin star restaurants in the world, through a scholarship granted by the

University of Barcelona.

Head sommelier y hospitality manager

Bocaná riz vino bar / Santiago, Chile / 2016

Chipe Libre / Santiago, Chile / 2016

In charge of the service, training, content creator in RRSS and hospitality of 2 successful restaurants in the tourist neighborhood of Lastarria. High-flow themed restaurants, the first with the largest Chilean wine cellar in the world and the second had the largest pisco menu in the world between Chileans and Peruvian spirits.

Sommelier y Beverage area supervisor

El Barrio Chris Carpentier / Vitacura, Chile / 2015

In charge of the entire beverage area, supervising purchases and costs of the area, executing room service and various successful events around wine.

Manager of Operations and Hospitality

Bocaná riz / Santiago, Chile / 2013-2014

Head sommelier with around 15 sommeliers under my charge, creator of steps during service, full training of the dining room and kitchen staff, in charge of informative publications in RRSS, events with the intervention of winemakers from Chile and ensuring the total satisfaction of the visitors of the restaurant.

Maî tre y sommelier

Vina Indomita/ Casablanca, Chile / 2013 ̃́

Helped create and introduce a new concept of customer service, creating service steps and quality standards to elevate the service delivered, hand in hand with training and supervision of the stipulated protocols.

Maî tre y sommelier

Casamar por Tomas Olivera / Vitacura, Chile / 2011-2013

I began as a waiter and as time went by, I acquired more responsibilities and grew within, from head of the room and finally to the restaurant's sommelier.

Waiter

Hotel W Santiago / Las Condes, Chile / 2009-2011

Entering the pre-opening process of the 5-star hotel, partaking in complete training in terms of types of service, assembly, kitchen, etc. and then working in the different outlets of the entire hotel.