Michaël Engelmann

I think one day I realized that if others can do it, I can do it too. Why not go for it? It is a very competitive industry and even more so in New York. You have to want to always keep being better at what you do; you must continue wanting to improve. If you stop, there are many others who will take your place. It's a lot of work, but it pays off.

One of the most valuable lessons I've learned through my experiences is "one mountain at a time". I think many people coming into this industry pursue wine director positions right away. I’ve learned to be a bit more patient and take it as it comes. Curiosity, when it comes to wine, is also very important. I’ve learned a lot from watching what other people do - what to do and what not to do. I’ve always asked a lot of questions.

During the latter, I’ve learned to keep working and focus on finishing the day. Then go to sleep and the next day is a new day - every day is new and different. I’ve learned that you have to look at the bigger picture. Sometimes leaving work for just half an hour and getting fresh air really helps.

I ask them to talk to me about their last dining experience and reflect on what was great and not so great about the experience - I want them know the importance of the great work they're doing here.

I stay curious. I am more and more interested in knowing the why. I think it comes down to wanting to understand, staying curious, and being passionate about growth.

You show up, work, and keep pushing. I also learned early on in my career that anyone can do it - It’s all about how much you want it. If I want to get somewhere, I need to look at where I am, what my strengths and weaknesses are, where I want to be, and what it will take to get there. When I was 18, I wanted to work at a great restaurant in Paris and I realized that I needed to speak English in order to accomplish that, so I moved overseas and learned English.

We're a part of an industry where we work every night and on weekends. When it comes to a career in wine, and you’re enjoying it on your days off and reading about it voraciously, you do it because you absolutely love it. Wine is an obsession. If you really want to make it, you have to live it and breathe it.

I love wine. It’s a passion and something that’s contagious. When your manager is excited about the wine and the food and the wine producers, his or her enthusiasm ends up being contagious.