Raised in the San Francisco Bay Area, Martin began his restaurant career while still in high school. After graduating from the School of Hospitality and Tourism Management at San Diego State University, he took on a supervisor role at The Grand Del Mar Resort, where he dove head first into learning as much as he could about the properties extensive wine collection.

Martin returned to the Bay Area to work at Michelin-starred wine destinations such as Gary Danko and Spruce, before becoming beverage director at Wayfare Tavern. It was during this time that Martin’s colleagues from around the country voted him one of America’s Best New Sommeliers in Wine and Spirits Magazine. Soon after, he accepted the position of lead sommelier at the famed Michael Mina Restaurant. In 2015 Martin won the Guild of Sommeliers’ TopNewSomm competition. The following year he was named the Chaine de Rotisseurs’ World’s Best Young Sommelier at a competition in Vaduz, Lichtenstein.

Since then, Martin co-founded Foot of the Bed Cellars, where he bottled wine under his own label from some of the West Coast’s most prominent family-owned producers in addition to working with some of the Bay Area’s top tech companies on their corporate wine programs. Consorzio is Martin’s latest endeavor, an exciting opportunity to utilize his years of hospitality and wine experience to provide clients with wine solutions, delivered with the utmost attention to detail.

Jose spent most of his childhood living in Ecuador before returning stateside for university. In 2008, Jose started his career with Kimpton Hotels in Miami and after working various positions in food and beverage, he quickly noticed that the wine world was his true calling. After three years in Miami, Jose moved to another Kimpton property in Chicago. As his passion for wine grew, he immersed himself in wine education and passed the Introductory Sommelier Exam, and soon after, the Level II Certified Sommelier Exam. In 2013, he moved to San Francisco to take over the wine program at the lauded Fifth Floor restaurant. The following year he passed the Advanced Sommelier Exam.

In 2016, Jose moved to Los Cabos to lead the wine program at the Waldorf Astoria in Los Cabos; it was this opportunity that opened his eyes to the immense potential that existed in Mexican wine markets.

In addition to working with Consorzio Wine Marketing in developing new relationships in Mexico, Jose is a partner in a wine import and distribution company in Quito, Ecuador. Prior to this, Jose served as the beverage director at Michelin-starred Maum Restaurant in Palo Alto, California.