Who we are

IMG David Seijas


David Seijas

Hello I am David Seijas, sommelier.

  • My passion is to bring wine to the people. I feel invigorated when communicating about wine. So far I have done it at El Bulli and restaurants in general, through the project of the Bulli Foundation, writing books, giving classes, lectures, and on radio and television. And I want to keep on telling stories about interesting and impressive bottles of wine.

When I’m not surrounded by bottles or visiting wine areas you can find me playing paddle or mushroom hunting during the season. I am a soccer fan and when I was younger I played the electric guitar in a group (we made versions of groups like Nirvana or Bad Religion). Another passion of mine, and as a father, is spending time with my son Pol.


If you let me, I hope to exhilirate your palate with wine and make you a little bit happier.

Discover my storySlide

  • 1980
    David Seijas Vila was born in Seva (Barcelona).
  • 1982
    His parents opened La Perla. Son of restaurant owners, David was raised in this humble Village Restaurant Bar.
  • 1994
    He served his first coffees at the Golf Muntanyà Restaurant (Barcelona) during the summer. David received his first paycheck!
  • 1996
    He entered the Sant Narcís School in Girona to study hospitality and services.
  • 1998-2000
    At the same school and together with the UDG (University of Girona) he studied his first sommelier course.
  • 2000
    He interned at La Gamba restaurant in Palamós (Girona) with Josep Maria Quadrat. Josep was his first professional contact with wine.
  • 1999
    Second training as a sommelier at the School of Hospitality Muntaner (Barcelona), obtaining the highest grade in his graduating class.
  • 2000-2004
    First stage at El Bulli restaurant, in Cala Montjoi. He started out as a sommelier assistant, but over time he took on a more important role in the restaurant's service team. His teacher was Juli Soler.
  • 2004-2005
    Sommelier at Hotel Arts Barcelona (5 stars Great Luxury) Ritz Carlton chain.
  • 2005-2006
    He became part of the Vila Viniteca communication team (Wine distributor in Barcelona).
  • 2006
    Nariz de Oro (Golden Nose) Award for the best sommelier in Spain.
  • 2007-2011
    Head of Sommeliers at the El Bulli restaurant until its closure.
  • 2011
    Premio Nacional de Gastronomía for the best Sommelier 2011, by the Royal Spanish Academy of Gastronomy.
  • 2010-2014
    Publication of 5 annual books-guides of wines with a great price-pleasure ratio. In 2011, he was honored with the Gastronomic Literature Award, bestowed by the International Academy of Gastronomy.
  • 2012
    Best Sommelier Award Ex aequo by the Associació Catalana de Sommeliers (ACS).
  • 2011-2015
    He worked as a sommelier at elBulliLab collaborating in the different projects of the Foundation.
  • 2015
    The dream of making his own wine and continue sharing the stories encapsulated within a wine bottle with others was born.
  • 2015-2018
    He works as a freelance for different companies in the wine sector: Wine Style Travel, Yalocatoyo.com, Cellers Herència Altés and Owine. He is also part of the tasting committee of Wineissocial and is a regular contributor to the El Matí program on Radio 4.
  • 2017
    Gallina de Piel Wines was born.
IMG Guillem Sanz


Guillem Sanz

Hi, I’m Guillem Sanz Obach, sommelier, architect and executive director of the project.

  • I have always been interested in disciplines that combine a technical and artistic part such as architecture, gastronomy or music and as a child I enjoyed planning and organizing projects to make ideas and dreams become a reality.

When I’m not surrounded by wine bottles, you can find me with my family and friends, traveling, lost in nature and or listening to music of all kinds, especially rockabilly from the 50’s.


My ambition is to make this adventure possible so you have “gallina de piel” (meaning goosebumps) for many years.

IMG Ferran Centelles

Ferran Centelles

Friend of the project

About David Seijas...

Those who know or have spent time with David Seijas at some time remember that, most likely, he brought a smile to your face because humor is innate in him…

About Guillem Sanz...

Guillem is an architect but he is also that applied student, eager to listen, memorize, learn whom I discovered immersed in the training of sommeliers that takes place in the School of Hospitality and Tourism in Girona, which…

A project that I will follow closely :

David Seijas had the idea in his head of ​​throwing himself into the business ring, doing what he does best: taste, select and communicate wine. We had a shared dream of seeing our names together on the same label, living another adventure together, perhaps more risky: making a wine and being able to apply the knowledge acquired by turning it into a product.