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.
David Seijas Vila was born in Seva (Barcelona).
His parents opened La Perla. Son of restaurant owners, David was raised in this humble Village Restaurant Bar.
He served his first coffees at the Golf Muntanyà Restaurant (Barcelona) during the summer. David received his first paycheck!
He entered the Sant Narcís School in Girona to study hospitality and services.
At the same school and together with the UDG (University of Girona) he studied his first sommelier course.
Second training as a sommelier at the School of Hospitality Muntaner (Barcelona), obtaining the highest grade in his graduating class.
He interned at La Gamba restaurant in Palamós (Girona) with Josep Maria Quadrat. Josep was his first professional contact with wine.
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.
Sommelier at Hotel Arts Barcelona (5 stars Great Luxury) Ritz Carlton chain.
He became part of the Vila Viniteca communication team (Wine distributor in Barcelona).
Nariz de Oro (Golden Nose) Award for the best sommelier in Spain.
Head of Sommeliers at the El Bulli restaurant until its closure.
Premio Nacional de Gastronomía for the best Sommelier 2011, by the Royal Spanish Academy of Gastronomy.
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.
Best Sommelier Award Ex aequo by the Associació Catalana de Sommeliers (ACS).
He worked as a sommelier at elBulliLab collaborating in the different projects of the Foundation.
The dream of making his own wine and continue sharing the stories encapsulated within a wine bottle with others was born.
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.
Gallina de Piel Wines was born.
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.
FRIEND OF THE PROJECT
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.
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 occupies thirty new talented sommeliers every year. It is a course in which both David Seijas and I have the fortune to participate as teachers in some sessions. We enjoy them like kids when we see the energy with which the new wisdom pushes from the roots.
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.