With over 35 years of experience in high-level hospitality, Javier Campo González has developed his career as Head Waiter and Head Sommelier in establishments of the Villa Retiro Grup, recognized with Michelin Stars and Soles Repsol. Since 2019, he has also worked as a gastronomic consultant at Avicsa Sabors Selectes, and his consulting work has extended to restaurants and hospitality groups seeking profitability and professionalization of their dining room service and wine offerings.
Sumiller Campo maintains that most restaurants invest in the kitchen and neglect the dining room, when it is precisely there that a large part of the customer experience, and therefore the average ticket and customer loyalty, is determined. His consulting methodology begins with a specific diagnosis of the establishment, menu, team training, cellar management, and service protocol, before proposing any changes.
In addition to his consulting activities, Campo González is a regular columnist for Vinetur and collaborates with The Luxonomist and Guía Repsol. He is the author of several world-renowned books on gastronomy and service, including "La Cocina del Éxito" (The Kitchen of Success), his most recent work aimed at restaurant owners and managers, recognized at the Gourmand World Cookbook Awards. He also teaches at institutions such as URV, the University of Barcelona (CETT), L'Escola d'Enoturisme de Catalunya, and the SAVIA Sommelier School of La Rioja, and presides over the Gastronomy Academy of Lleida.
In 2025, he received the Best Communicator of the Year Award at the Premios Gourmets, recognizing his outreach work in the world of wine and gastronomy. He currently continues to combine direct restaurant consulting with writing and teaching, under the brand Sumiller Campo.
