Cellar Stories | Interview with José Antonio Prada Lorenzo

By Amelia Hart
Feature · Volume 7

A conversation with José Antonio Prada Lorenzo on modern hospitality, regenerative viticulture, and how precision and warmth can coexist in great wine service.

Sparkling wine service — Service detail and pacing — the choreography guests rarely see, yet always feel.

Atlantic vineyards — salinity, tension and a sense of place.

Interview

How would you describe your philosophy of wine service?

Quiet precision. I like to listen first, read the room, and guide with tact. Wine should amplify the conversation and the menu without imposing itself. Elegance is accuracy and timing.

You’ve worked in exacting houses. What did Kadeau and El Celler de Can Roca teach you?

At Kadeau I absorbed a Nordic sensitivity—purity, seasonality, respect for producers. At Can Roca I learned the value of the invisible detail and the chorus between kitchen and dining room. Both shaped my criteria for selecting and serving with intention.

What do you prioritise when curating a cellar?

Coherence with the restaurant’s identity, a balance of benchmarks and discoveries, and a pricing structure that invites exploration. Depth in vintages when it matters; a backbone of historic regions alongside responsible viticulture from small growers.

How do you approach pairings today?

I start with texture and intensity, then play with contrast or aromatic resonance. It isn’t always wine—ciders, sake or infusions can be the perfect bridge. Harmony should feel inevitable, not forced.

What regions or styles excite you right now?

Atlantic whites for fine dining—salinity and tension; delicately extracted reds in cool climates; and long-aged sparkling wines that lift the menu’s rhythm.

What does excellence in the dining room mean to you?

Making the complex feel simple. Anticipation, clear communication, and serenity. Technique is the starting point; human warmth is the memory guests keep.

“The sommelier’s role is a bridge — we translate vineyards into experiences.”

One piece of advice for young sommeliers.

Taste methodically, write a lot, spend time in vineyards. Humility and curiosity open more doors than any title.

Profile

Sommelier — Kadeau, Copenhagen (2★ Michelin). 2025–present.
Assistant Manager — Eight Tables. 2024.
Head Sommelier — Hünico, Hilton A Coruña. 2020–2023.
Dining room team — El Celler de Can Roca, Girona. 2019.

Education & Certifications

Master in Gastronomy — CIF Paseo das Pontes, A Coruña.
Master in Sommelier Studies — Santiago de Compostela.
Court of Master Sommeliers (certified).
WSET Level 3; currently pursuing the WSET Level 4 Diploma.

Pairing Cellar curation Fine-dining service Team training

Press contact: press@cellarstories.mag