Alonso Palomino

Career At Lady Bee in Lima, Peru, Alonso Palomino works from both sides of the bar: first as a bartender, now as Bar Director. That continuity matters in service work. It means the room is not managed at a distance; it is led by someone who has already worked its pace, its pressure, and its timing. His background in hospitality, management, and bartending shows up in a practical approach to the job—one built on control, clarity, and attention to the guest. In Lima, where the dining scene runs at high volume and high standard, pisco demands discipline rather than decoration. As a pisco sommelier, Palomino treats the spirit as something tied to place and tradition, with service carried through precision rather than flourish. The work is measured: pour, timing, detail, and consistency. At Lady Bee, that standard becomes part of the room itself, where hospitality is treated as a working craft, not a finishing touch. His own words make clear how he frames the work: “Coming from one of the world's most relevant gastronomic capitals, there's a lot of responsibility on our shoulders.” He adds, “So every day we strive to be better professionals and people.” Read plainly, that is a view of hospitality as daily practice. The standard is not fixed; it is maintained through repetition, restraint, and the discipline to keep improving.

Signature

Alonso Palomino is a pisco sommelier.

In Their Words “Coming from one of the world's most relevant gastronomic capitals, there's a lot of responsibility on our shoulders.” “So every day we strive to be better professionals and people.”