Marcelo D'Arienzo holds a degree in Business Administration from FAAP and has over 17 years of experience in the market. Before becoming CEO of Wine in 2019, he was a managing partner at Península Participações in the direct investment area, where he invested in digital, retail, and consumer goods companies, and served as an advisor to several companies. He worked for 7 years in strategic consulting at Monitor Group, where he led more than 35 projects and transactions in the areas of consumer goods, retail, and infrastructure in various regions (USA, Europe, Africa). He also worked for 5 years in different professional services (real estate, technology, and banking). The entrepreneur completed executive programs at Harvard Business School, Stanford University, and FGV, and is an alumnus of the Bucerius Forum on Global Governance. More information at https://www.linkedin.com/in/marcelo-d-arienzo-8373629.

Post-Doctorate and Ph.D. in Education and Administration in the USA, Director of Training and New Business for the Federation of Hotels, Restaurants and Bars of the State of São Paulo, Interim Vice-President of the Association of Gastronomic Restaurateurs of the Americas and the World - Aregala

With a background in gastronomy and a postgraduate degree in food safety, he works as a restaurant and bar manager specializing in food and beverage service. He has over 20 years of experience training waiters and maitres d', and teaches waiter courses at BaresSP, a professional training school for bartenders, baristas, waiters, and bar and restaurant managers.

Holding a degree in biotechnological and food engineering with a specialization in viticulture and oenology, he has been the technical director of Rio Sol in the São Francisco Valley since 2010.

After years of practical experience as a bartender, head bartender, and bar manager, he now works as a teacher and operational leader in projects involving the opening and restructuring of bars and restaurants, sharing his experience and improving service quality.

Mixologist and sommelier with over 10 years of experience serving cocktails, wine, and craft beers. He holds a Bartending certification from ABS-SP and a Beer Sommelier certification from Doemens Academy. His work today focuses on training and mentoring for bars and restaurants. He coordinates courses at BaresSP, a professional training school for bartenders, baristas, waiters, and bar and restaurant managers.

More information coming soon.

Marcos Botton holds a degree in Agronomic Engineering from the Federal University of Pelotas (1990), a Master's degree (1994), and a Doctorate (1999) in Biological Sciences from the University of São Paulo (ESALQ). In 2008, he completed a postdoctoral fellowship at the University of California, Berkeley, in the USA. He is currently a researcher and Head of Technology Transfer at Embrapa Grape and Wine, where he coordinates activities related to the integration of new technological assets into the production sector.

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A consultant and specialist in training in the gastronomy sector, he has been in the business for over 20 years. He began his career as a commis waiter and grew through the entire organizational structure of the profession. He has worked in more than 10 different countries, specializing in customer service training. He owns F&J Group, which provides management consulting and promotes the qualification of the entire frontline staff of bars and restaurants.

He holds a degree in Hospitality Management, a postgraduate degree in Gastronomy Teaching, and a postgraduate degree in the History and Culture of Gastronomy, in addition to university extension studies in Gastronomic Journalism. He has worked for over 20 years in bars and restaurants throughout Brazil, providing consulting services and training bar and dining room service teams.

A graduate in gastronomy from the Methodist University of São Paulo, he worked in bars such as MyNY Bar and Isola Bar, and was the beverage manager for the IMC and Fábrica de Bares groups. An ambassador for Cachaça Alzira, he currently teaches courses for BaresSP and works as a bar consultant for The Cocktail Company.

He has worked in hospitality since 2002, having worked in restaurants such as Suntory, Shintori, Le Jazz, Mercado La Barra, and hotels such as Emiliano, Tivoli Monfarej, Renaissance, Four Seasons and, currently, Palácio Tangará. He was the Brazilian champion by ABB (2006), Brazilian representative at the World Bartenders Championship (IBA) in Taiwan (2007), Brazilian champion of cocktails based on Nega Fulô cachaça (2008), champion of the Master of Craft (2018), and VIHP award in the Bar Management category (2021).

With distillation courses in the Netherlands and vermouth production in Spain, he is the co-founder of Famiglia Griffo. He is also a partner and master distiller at Welcome Brands, the first national premium beverage company.

More information coming soon.

Chemical engineer, process engineer, industrial manager and technician, with extensive experience in laboratory work and fermentation processes. Has experience in different types and processes of fermentation in various regions and countries. Currently the LATAM Technical Manager for the Ethanol and Distilled Beverages division of Lallemand, a company that produces selected yeasts and other fermentation solutions for tequila (Mexico) and other beverages such as rum, vodka, gin and whisky in Central and South America.

Graduated in agronomy and business administration from Unifenas. Founding partner of Vinícola Bela Vista in São Bento do Sapucaí, SP.

Advertising professional with 38 years of experience, partner and creative director of Presença Propaganda. Concurrently with his work at the agency, he was a professor in the Advertising & Marketing course at UNIP for 24 years. In 2016, he inaugurated Empório Barilotto, a beverage business primarily focused on commercial representation for importers and producers.

An engineer with a passion for cocktails and the world of beverages. Passionate about spices and botanicals, he created his own brand of aromatic bitters, Enraízes Bitter.

A graduate in gastronomy from the Methodist University of São Paulo, he worked in bars such as MyNY Bar and Isola Bar, and was the beverage manager for the IMC and Fábrica de Bares groups. An ambassador for Cachaça Alzira, he currently teaches courses for Bares SP and works as a bar consultant for The Cocktail Company.

More information coming soon.