Vince Lombardi

“The achievements of an organisation are the results of the combined efforts of each individual”.


Alma Ambivium is the gastronomic side of Alma Carraovejas.
Ambivium Peñafiel is the first restaurant which supports other future projects. Why not transfer this crossroads to other places throughout Spain? We are pointing towards places where Alma Carraovejas has a presence with wine projects to bring Ambivium’s spirit there.

We continue to create unforgettable experiences around wine at Alma Ambivium, with a commitment to unique projects in searching for a superior purpose, with a determination to build a unique legacy. Cristóbal Muñoz is in charge of the kitchen, while Laura Rodríguez is in charge of the dining room and sommeliers team.

the HIVE

Our team is a talented ecosystem. Each person has a different profile and comes from different disciplines. They are bringing to the project the richness of their experience and their high professional qualifications.

The staff have all of our values: honesty, coherence, authenticity, innovative spirit, passion and integrity. Our philosophy requires us to have a dynamic and agile team.

Ambivium’s team is a hive that feeds of each other to enable each part to function as part of a complex unity.

We developed this structure based on the three pilars: sommelier-kitchen-room, which is the working basis of the Ambivium team’s proposal.

The creative environment, the concept of the elaborations, the development and the staging are born from the pillars understood as a whole; wine and gastronomy are the axis, the beginning and the ultimate end of what we understand as singularity.

Cristóbal Muñoz

Cristóbal Muñoz

Cristóbal Muñoz Ortega took over the kitchen of Ambivium after two years developing the creativity of the proposals. His cuisine is sincere and without artifice, honest and with wine as the main character.

Cristóbal is a dynamic, creative and methodical chef who ambitiously takes on the challenge of creating dishes with personality through a cuisine based on the product. His dishes are a tribute to the territory and he claims the origin of his products by highlighting their value. Gastronomy has always been part of his life.

Cristóbal stands out for his enthusiasm, hard work, perseverance and his profound culinary knowledge despite his youth. A restlessness that led him to win the National Award for Promises of Haute Cuisine (Le Cordon Bleu) and to acquire great national and international experience alongside great chefs such as Dani García (Restaurante Calima), Paco Pérez (Restaurante Terra 1* Michelin Star), or Francis Paniego (Resturante Tondeluna). He has been awarded Chef of the Year in 2022.

“Ambivium is a journey through unique and singular terroirs”.

Cristóbal Muñoz

Laura Rodríguez

Laura Rodríguez takes over the management of the front of house and sommelier with a strong track record in team management, events coordination, and wine cellar supervision. She has been maître and sommelier for the last five years in the city of Valladolid. Laura is passionate about sherry wines; she is Sommelier by the Chamber of Commerce of Valladolid, WSET Level 3 and Technical Specialist in wines and vinegars from Montilla Moriles. Her willingness to improve and learning spirit is constantly shaped by constant professional training.

She leads Ambivium’s sommeliers team, conveying the essence of each terroir and each bottle to the customer. And she manages a room where every step is measured down to the last detail so that the experience in the restaurant becomes part of your best gastronomic memories.

“Walking into Ambivium’s wine cellar becomes exciting every day”.

Diego González

Guillermo Ortega

Guillermo Ortega’s career has always been linked to cuisine in its most dynamic aspect. Since he trained in Cuisine Management, he has held different roles in kitchens and has travelled around several countries on culinary research trips, where he has carried out gastronomic studies that show his restless and innovative spirit. His experiences include working in restaurants such as the legendary Santceloni** for three years, international adventures, and his project Cantina Roo, of Nikkei and Mexican cuisine, in which he developed pre-Columbian techniques and elaborations.

Creativity, learning, design and leadership are some of the words that define the man who is now at the head of the team based in our Harmonies Laboratory.

“Ambivium is imagination and creation”.

Work with us

If you want to join our Ambivium team, leave us your details in the following link:

Alma Carraovejas Job Opportunities website