Since I was really young, I’ve always felt a really strong connection with the earth and its fruits, especially with wine, which led me to becoming a sommelier. For me, wine is a sensorial experience that captures the essence of the earth, with its scents and flavours, reflecting the soul of our vineyards.
My pride for Chilean wine and gastronomy is immense. I’ve had the opportunity to represent Chile in several international events, sharing our winery richness with the world. In each wine tasting and pairing, I look to wake up all senses and transport everyone who joins the Chilean valleys, showing the passion and care of every bottle.
My compromise as a sommelier is to do my work with love, and I compromise to always continue elevating our cuisine and the Chilean wine, being a bridge between our culture and the world, giving unforgettable moments full of scents, flavours and emotions.
Since I was really young, I’ve always felt a really strong connection with the earth and its fruits, especially with wine, which led me to becoming a sommelier. For me, wine is a sensorial experience that captures the essence of the earth, with its scents and flavours, reflecting the soul of our vineyards.
My pride for Chilean wine and gastronomy is immense. I’ve had the opportunity to represent Chile in several international events, sharing our winery richness with the world. In each wine tasting and pairing, I look to wake up all senses and transport everyone who joins the Chilean valleys, showing the passion and care of every bottle.
My compromise as a sommelier is to do my work with love, and I compromise to always continue elevating our cuisine and the Chilean wine, being a bridge between our culture and the world, giving unforgettable moments full of scents, flavours and emotions.
La Parrilla de Pino arises from my trips around the world, where I discovered and got inspired by the best gastronomy proposals, always by the side of excellent wines.
In the restaurant, you will find a unique experience: a fusion of memories and flavours that evoke those special moments around a bonfire with friends and family, enjoying the best meat cuts and exceptional wines. I want that when you come here, you feel at home, welcomed by the warmth and hospitality of my team and mine. You are invited to live an unforgettable culinary experience in the best place in the world, Pichilemu. We are waiting for you!
La Parrilla de Pino arises from my trips around the world, where I discovered and got inspired by the best gastronomy proposals, always by the side of excellent wines.
In the restaurant, you will find a unique experience: a fusion of memories and flavours that evoke those special moments around a bonfire with friends and family, enjoying the best meat cuts and exceptional wines. I want that when you come here, you feel at home, welcomed by the warmth and hospitality of my team and mine. You are invited to live an unforgettable culinary experience in the best place in the world, Pichilemu. We are waiting for you!
Since its beginnings in 2010, the Water Guide has become a reference for the bottled water market, highlighting its significant growth in it.
The 9th edition of the Water Guide 2024 -more complete and exciting than ever- presents the tasting of more than 120 samples from different parts of the world, showing its unique attributes like minerality, pH, taste and pristine origin. The guide also counts with the collaboration of top chefs that has enriched it with its observations and recommendations, giving valuable perspectives about preferences and consumer trends in water. Don’t lose the opportunity of getting the “definite Bible” of the bottle waters, buy your copy now and dive into its passionate world!
Since its beginnings in 2010, the Water Guide has become a reference for the bottled water market, highlighting its significant growth in it.
The 9th edition of the Water Guide 2024 -more complete and exciting than ever- presents the tasting of more than 120 samples from different parts of the world, showing its unique attributes like minerality, pH, taste and pristine origin. The guide also counts with the collaboration of top chefs that has enriched it with its observations and recommendations, giving valuable perspectives about preferences and consumer trends in water. Don’t lose the opportunity of getting the “definite Bible” of the bottle waters, buy your copy now and dive into its passionate world!
Sommelier Marcelo Pino is the man behind La Parrilla de Pino, a place that has changed the gastronomic scene in Pichilemu, the seaside resort where he was born. And where he hopes to open a boutique hotel that follows the restaurant’s philosophy: “simple but well done”. There is no other
He was selected the best of his speciality in 2011 and 2024 in Chile. Today he aspires to convert to a master. When Marcelo Pino Piña (41) studied Gastronomy, sometimes he daydreamed. During the trips in the bus, that he took on his way to his classes in “Instituto Diego
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