1. José David Velásquez | NUUM

In a world where sommeliers are often measured by the weight of their certifications, José David Velásquez stands out for something else entirely: he is a working sommelier, on the floor of one of Quito’s best restaurants, NUUM in Cumbayá, guiding guests daily through one of the city’s most ambitious wine collections. His excellence comes not only from what he knows about wine, but from how he connects with people.

Velásquez’s path to wine wasn’t scripted. A civil engineer by training, he couldn’t find a job in his field and turned to restaurants out of necessity in 2018. Within weeks of starting service, he was promoted to head of service, faced with a wine list he barely understood. Instead of shying away, he devoured books and online resources, memorizing bottles, grape varieties, and pairing options. Within a week, he was confidently explaining the list to his chef, suggesting maridajes and holding his own under questioning. The revelation wasn’t just that he could learn quickly—it was that he loved talking to people about wine, persuading them with conviction, even about bottles he had never tasted.
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That spark became a vocation. Velásquez pursued formal education, beginning with WSET certification, then earning the Sommelier certification from the Cofradía del Vino, endorsed by three universities, including Universidad Hemisferios. He graduated Cum Laude. Today, he continues his studies, preparing for the ASI (Association de la Sommellerie Internationale) exam, one of the most prestigious in the world.

But the credentials, impressive as they are, are not what make Velásquez remarkable. At NUUM, his role is less about reciting textbook knowledge and more about creating a human bridge between Ecuador’s top produce-driven cuisine and the bottles that best elevate it. Guests describe him as approachable, unpretentious, and deeply attentive an excellent host who makes wine less intimidating and more personal. He knows his cellar intimately, but more importantly, he knows how to read a table: when to suggest a bold Syrah, when to steer toward a lighter Albariño, when to let the guest lead.

That balance of technical rigor, lived experience, and hospitality is why Velásquez is recognized today with one of Ecuador’s most prestigious sommelier honors. He embodies the profession not as a distant academic, but as a presence at the table—engaged, intuitive, and always in service.