Experience
2025 - Present
President
World's Best Sommeliers' Selection
2023 - 2023
Wine Enthusiast Magazine Beverage Director of the Year
2022 - Present
Founder
Likha Wine Co.Santa Barbara, CA
2020 - 2020
Wine Enthusiast Magazine 40 Under 40
2020 - 2020
StarChefs Rising Star
2018 - 2018
Wine & Spirits Magazine Best New Sommeliers
2017 - 2017
Outstanding Alumni
International Culinary Center (now Institute of Culinary Education)New York, NY
2016 - 2025
Beverage Consultant
New York, NY
2014 - 2015
Sommelier
One Five Hospitality: The Fourth American Brasserie, Singl Scotch Lounge, BotequimNew York, NY
2013 - 2014
Intern
Wine & Spirits MagazineNew York, NY
2011 - 2013
Fast Retailing - Global Management Program (GURC Program)
UniqloOsaka, Japan
2011 - 2011
Intern
Kiehl's Since 1851Philippines
Education
2013 - 2014
Intensive Sommelier Program
International Culinary Center (now Institute of Culinary Education)New York, NY
2007 - 2011
Bachelor of Science in Management Engineering Honors Program
Ateneo de Manila UniversityManila, Philippines
Advice from Jhonel Faelnar
Quotes about career path, skills, and teamwork from an industry leader.
I am inspired to do my job every day as a default.
I love what I do, and more often than not, this is enough to power me — and consequently my team — on a daily basis.
My internship at Wine & Spirits Magazine was a formative part of my first few months in New York.
It was here, tasted through a flight of wines, that I realized that I wanted to be in this industry and to pursue this life long career in wine.
Coming from leading sports teams in my younger years, I've been able to bring some of that mentality to the team when we do our pre-shift meeting sendoffs.
Entering service as a team with a strong battlecry will always set the vibe straight, even during moments of suddenly being understaffed or another challenging situation in the restaurant that we have to deal with in service. This and persistent positivity, which is infectious especially when wielded by a leader on the floor, helps me keep my team motivated.
I give respect and transparency to my team.
I give them the time of day, even when that time is at 1AM in the morning. That may be an extreme example for some, but being able to be present when needed is important to me. This has not always been available to me in the past and so this is something I personally do to make sure our teams know they can reach out to me when they need to.
Success is not possible without multiple people actively working towards the same goal.
I'm proud to be a catalyst for our team to also rally around all while I watch them grow into the leaders of tomorrow.
A strong foundation for beverage, either in bartending or as a wine professional, is required when I am hiring for beverage-focused roles.
I look for hardworking individuals who are eager to learn, humble enough to follow, confident enough to share ideas, and have the thirst for furthering themselves in the industry while working to provide world-class hospitality and working in a team environment.
Diversity of skills, cultures, mindsets, and ideas have always been the catalyst for change and growth.
Committing to your role, knowing what your responsibilities are and delivering on them, as well as making room for helping out with extra tasks has always been a great recipe to be noticed by management.
If you are successful and proficient at what you do, the next step or opportunity should naturally emerge. On top of this, learning how to ask for opportunities and promotions is also very important. It's good to remember that the only negative thing that can come out of a well-intentioned and respectful discussion on moving into or applying for a management role, is “no” or “not at this time.”
In my early career, I actively sought out opportunities to grow.
Whether it was taking the Intensive Sommelier Program (which is now housed in the Institute of Culinary Education) or actively pursuing education through the Court of Master Sommeliers, you take those experiences and apply for roles that can showcase your talent and ambition. There is no one path to progressing in a career even though society has a certain way of picturing this as a move "up" or "forward."
Tasting wines at Wine & Spirits Magazine as a database intern was a pivotal moment for me.
I knew then, after tasting 80 wines that day, that this was where I belonged. Constantly daydreaming of travel, language, food, and adventure.
I knew I would never solve the puzzle that was the world of wine and beverage and that I would forever be enamored by the food, people, language, and culture that surround it.
Living and working in Osaka, Japan for Fast Retailing had a major impact in my early years.
Learning how to navigate a new city, culture, and language as a young adult is an experience unto itself — uncomfortable and rewarding all at the same time.
My first restaurant job at Amali with James Mallios started it all for me.
I wouldn't be here today had I not been hired, with zero experience, to come in for a brunch shift the following day after my interview — all starting from a Craigslist ad. This gave me the foundation for working in restaurants that carried into my work at the NoMad and then Atomix.
Leadership by example keeps a team inspired.
When your team sees you doing the job in a manner that they can aspire to, it can be the single greatest motivator for inspiring others. Opening doors for my team has always been a part of the program, rather than spoon feeding information and knowledge. We provide the resources, but they have to put in the effort and the hard work. It's a simple recipe for self-sufficiency and success now and in the future.
I listen to Astrum Space, Brian Cox — any podcast to do with the universe.
The World of Fine Wine is always an excellent read.
I find inspiration in art, anywhere and everywhere.
Nature. Inspiration is everywhere if you know where to look.
The most important skills are being able to read people, the room, and the situation, and then acting accordingly in a way that best suits the moment.
I love working with people who want to work hard and are self-powered.
These people are often go-getters and quick learners who know the value of hard work.
Work hard, be kind, respect people, and say yes to opportunities even when they may be outside your comfort zone.
One thing I can't live without is caffeine.
Hands down.
I continue to educate myself through travel, along with meeting and learning from people along the way.
Roles in Wine & Beverage
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