I have had a broad career in hospitality, travel, and tourism. Following the journey with a hospitable nature made it easy to be great in the Toronto restaurant scene, and eventually led to a need to understand wine at a deeper level with each new venture. Adventures in operating group travel led to an even greater need for the incorporation of wine in my career. Currently holding a WSET 2, and looking to start my WSET3 in Spring of 2026. Working on my French language skills everyday.

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Hi! My name is Gloria. I’m originally from Mexico and I’m an architect. I moved to Vancouver in 2023, and ever since I arrived, wine has been my way of creating connections, my excuse to start conversations, learn from others, and hear stories from countries I haven’t had the chance to visit yet.

My interest in wine started back in 2020 during the pandemic, when I began tasting every natural wine I could get my hands on. Natural wine is my true passion. I know there isn’t a universally accepted definition today, but one description that has stayed with me came from Fernando, a Spanish wine importer I met at a fair: natural wine is about respect: respect for the terroir, for the environment, and for the people who make the wine, from fair wages to careful water use and protecting the local biodiversity.

I’ve had the opportunity to travel to Italy and Spain, where I met several producers, mostly within the natural wine world. When I travel solo, I’m always that person who chooses to sit at the bar just to watch the action, talk to the owners or bartenders, and learn through their experiences.

My medium-term goal is to reach the educational level needed to start teaching wine courses both in Mexico City and in Vancouver, which has become my home. Speaking three languages has helped me connect with so many people. One of the conversations that marked me the most was with Giusto Occhipinti. We’re both architects by training; he doesn’t speak English or Spanish, but we discovered we both speak French. Thanks to that, and a mix of hand gestures, curiosity, and the willingness to understand each other, we had one of the most enriching conversations I’ve ever had.

Alongside wine, I also work deeply with specialty coffee. I’m currently training with the SCA as a roaster and barista because I want to teach in both fields and explore pairings that highlight terroir, craftsmanship, and the stories behind both coffee and wine. My purpose is to share knowledge and help people taste a piece of the land through the hands that cultivated it.

I’m a WSET Level 2 holder and I want to pursue the WSET Level 3 qualification, as part of my commitment to deepen my understanding and advance my journey toward teaching and professional development in wine.