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Alejandro Icart

Sommelier and Restaurant Director

Alejando Icart trained as a maître, specializing in the area of sommelier and restaurant management and other hospitality services. His training also focused on wine marketing and subsequent sales. 

Throughout his professional career, he has been part of gastronomic projects, where he has held positions such as sommelier, as well as restaurant manager. As a sommelier, he has worked at the Caelis restaurant, as well as at London restaurants, Claridge’s, or Gordon Ramsay Restaurant. As a manager, he has directed the Akita Foods restaurants in Madrid, and in Barcelona he has been the director of Ábac, and currently of SLOW&LOW. These experiences are complemented by advising and creating wine lists for gastronomic clients.

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