Pablo Aguilar
Pablo is committed to promote and foster excellence and celebrates those who pursue it. For the past 25 years he has been working in different facets in hospitality from working as coffee waiter to leading teams at different levels and capacities. He has chosen to make wine service his life’s work.
Pablo didn’t grow up in a wine environment, except for special family occasions. He says my first conscious thought about wine was when I was 18 years old while walking a busy street in his native Quito when I noticed a couple of tourists sitting on a table “sharing a bottle of wine”, then later his curiosity grew when he watched and then learnt about wine while working for the best chefs in New York City. All this ignited a question within his heart: why people share wine? He realized that humans share many beverages at the table but not as ceremonially as “wine” he realized that wine is the king of beverages, and the vine is the queen of roots. He graduated from Fast Trac at Columbia University with a diploma in project development and business planning. Born in Quito, Ecuador. He lived, worked and studied in London and today he is currently established in New York and Tulsa, OK.
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Because of his love for gastronomy and fine service, Pablo studied at the French Culinary Institute and the International Wine Center. From Pablo’s experience in the hospitality field, he has made it his duty to make service, dining and wine “eating’ an exquisite experience. Pablo has worked with culinary masters such as Chef David Bouley, Chef Alain Ducasse and Costas Spiliadis.
Pablo worked at the James Beard Foundation as the Scholarship Coordinator and editorial Assistant for the magazine. He also worked as a Sommelier at Chef’s Craig Shelton’s Relais Chateau Ryland Inn awarded as the best restaurant and wine list in New Jersey by the New York Times and Wine Spectator. He currently works as the Head Sommelier at Lowood Restaurant in Tulsa, OK.
He teaches that wine is food, and that wine must be eaten and not drunk. He believes in excellence in service, and He teaches his guests how to eat wine, a whole refreshing new wine experience and relationship with wine.
