FuCo stands for ‘Full Consciousness’ — a concept that reflects the foundation of my work and my way of understanding gastronomy, hospitality, and life.
What began as an import project focused on Atlantic wines has gradually evolved into something broader — a platform where ideas, projects, and relationships take shape.
At its core, FuCo is about being fully aware: of what we do, of the impact it carries, and of the intention behind every action. It is an invitation to reconnect with origin, process, and consequence — understanding that every choice, from production to consumption, holds meaning.
Through this perspective, FuCo becomes more than a name. It represents a way of engaging with the world — where greater awareness can lead to more responsible decisions, deeper connections, and ultimately, a more balanced and meaningful way of living
“I work across hospitality as a Gastronome, Wine expert, and Resterateur, shaping projects that reflect a contemporary vision of food, wine, and hosting.”
The Values …
“I see gastronomy as a way to communicate — a reflection of history, culture, and society in constant evolution. Food and wine are shaped by time, place, and people, where sustainability and respect are not trends, but foundations.”
“An approach shaped by experience, refined through practice.”
FELIX CHAMORRO
My work develops through a series of interconnected projects — from wine import and distribution to restaurants — all built around a shared idea: creating meaningful connections between people, place, and product. Collaborating with small producers who share similar values, and building long-term relationships with them, is at the core of this approach.
Across each project, the intention is to shape spaces, experiences, and networks that reflect a more conscious way of producing, serving, and consuming — where gastronomy becomes not just an industry, but a cultural and social act
