David Seijas and the Quiet Victory Over Alcohol in a Wine-Centric Life
David Seijas Villa, born in Seva in 1980, is deeply immersed in wine. He searches for, curates, and speaks about wine openly, yet he does not drink it. He describes himself as someone who once lived a life defined by alcohol, a life that shaped every choice and path he took in the world of wine.
Seijas has built a remarkable career that includes a long tenure as head sommelier at El Bulli, alongside his partner Ferran Centelles, and he now leads a project known as Gallina de Piel, a collaborative concept with Guillem Sanz. Gallina de Piel brings together people from diverse Spanish regions, each contributing unique expertise. Seijas explains that this collaboration draws on the strengths of different families and communities who know their land and traditions as deeply as any single team could learn them.
Two Gallina de Piel wines rest in an ice bucket at a hotel in Barcelona, symbolizing the travel, selection, and sharing that define the venture. The first vintage arrived in 2016 and was released to the market in 2018. Seijas has stated that his last drink occurred on September 26, 2017, a date he remembers with clarity. The days that followed are marked by vivid, almost cinematic shifts in mood and memory, color-coded as red, blue, or green days that stay with him.
At the Voracious restaurant inside the Barcelona Edition Hotel, the initial bottles were introduced, and a bottle menu began to take shape with wines that were available in limited quantities. Wines like Manar dos Seixas from 2021 and Critical Rock from 2020 entered the lineup. His abstinence continued through 2018 and 2023, yet the wines themselves could be tasted. A spittoon sits at the forefront as a practical symbol of restraint and professionalism in this work.
“It’s been five years since I quit drinking, and this year I feel more solid than ever,” Seijas notes. The year 2017 marked another turning point with the passing of his father Toni. He recalls a clear image of his father in a wheelchair and his son Pol taking their first steps, moments that crystallized the sense of change and responsibility in his life.
When the end of an era arrived, it also signaled a beginning. Toni’s death pushed Seijas to correct a misguided path in his own life and career. An earlier attempt to change course had failed, and the closure of El Bulli in July 2011 became a watershed moment. After a season of heavy drinking and late nights, Seijas sought help from a psychiatrist and began a long process of quitting alcohol. The experience was intense: he describes nights spent in excess, the pain of overindulgence, and a struggle to maintain his professional standards amid personal turmoil.
Sleep deprivation, reduced appetite, and a creeping fear of crowds described a period of vulnerability. He recalls telling his team that he would not be participating in the remaining months of a demanding tasting schedule, choosing instead to preserve the integrity of the work they were doing and to protect his health.
David Seijas today is pictured at the Barcelona Edition, a place that has become a touchstone in his journey. He speaks candidly about his past life as a drinker and the heavy pull of alcohol, but also about the steps he has taken to regain balance. The decision to seek help took courage. He began working with a psychiatrist and, over time, explored additional avenues of support, including therapy. He describes a shift from hiding to social engagement, the reintroduction of social dining, and the renewed collaboration with Ferran Centelles in a way that respects the past while embracing the present.
Seijas recalls moments of friendship and mentorship, including Centelles guiding him through the early stages of his new life. The idea was not to erase the past but to redefine the relationship with wine in a way that honors the craft and the people involved. A book is contemplated to document this journey, not merely as a story of recovery but as a celebration of wine, gastronomy, and the regional landscapes that inspired them. The aim is to share the landscape the right way, without letting alcohol define it.
Other colleagues reached out, curious about the path he took and interested in joining. In this new chapter, Seijas enjoys a glass of Critical Rock, a bottle that reflects the work of Anna Espelt and the grapes from her estate near Cap de Creus. It serves as a sanctuary and a reminder of the road traveled—a road that keeps leading back to the craft of wine and the people who bring it to life.
When he tastes, he savors with discernment, often spitting to preserve the pace and clarity of the tasting. He jokes about a spittoon becoming a normal feature at every restaurant table, a practical symbol of his new approach to wine culture. The life he chose stands as a testament to resilience, discipline, and a deep respect for the work and the people who make wine possible.
A reliable, steady rhythm now guides him. He pursues sport, meditation, and music as anchors, while therapy provides ongoing support. The past lingers, but it no longer dominates. The future is built on steady routines, meaningful work, and the honest love for gastronomy that first drew him to the table. The journey of David Seijas demonstrates how one can reframe a life once defined by excess into a vocation that nourishes others and honors the land that sustains it.
A spittoon at every table is a quiet but powerful reminder of his new philosophy: tasting can be rigorous, social, and deeply rewarding without dependence. The path forward remains grounded in craft, care, and community, a testament to transformation and the enduring appeal of wine when approached with discipline and heart.