Sommelier hailing from Barcelona, after working in El Bulli, decided to jump the pond to the United States. Lucas Payá studied at the Montaner School in his native Barcelona. As a youngster, he enjoyed cooking and restaurants, encouraged by the respect for gastronony instilled in him by his family. The passion for wine would come later in life when he realized that it was more fitting to his personality. Since then, wine has made a tremendous impact on his life.
In the year 2000 he was at Vinya del Senyor, the next year he went to Spoon by Alain Ducasse in London and then returned to Spain to begin working in El Bulli, the restaurant that, he admits, influenced him greatly. He arrived in the United States alongside the Spanish wine importer, Eric Solomon with whom he was with for one year. In 2008, he met Spanish chef José Andrés and began working in the restaurant Bazaar in SLS Hotel in Los Ángeles. During the next seven years he would be in charge of beverages for the group.