Wesam Kawa

The first one is to treat your fellow coworkers the same way you would treat your guests and have empathy towards the people sitting in those chairs. Those people are choosing to spend time with you when they could be anywhere else. A positive work environment is important. The second is that no one really cares what certification you have or where you've been. The guests are there to have a good time and your role is to be a catalyst for their evening.

We are there to bring a highlight to their day. Whether it be by triggering an emotional attachment to a plate that takes them back to their childhood or finding that first glass of something that leads them down a rabbit hole of falling in love with something that initially seemed intimidating. Bottom line is no one cares how much you know until they know how much you care.

I am one of the head sommeliers at one of the most prestigious restaurants in the nation. I'm very proud to say that because we come from very humble beginnings and over the last seven years now, we have grown to a point where so many people recognize our name. I've been lucky enough to have been here from the get-go and see the evolution overtime. It wasn’t easy, but I have learned from my mistakes and been able to wise up enough to adjust my sails, I also know I still have so much to learn and that's the exciting part of the process.

For me, it's just something I knew that I could do well from an early age. Working at my uncle's pizza shop instilled the belief that it is not what you do but how you do it. That still resonates with me. If I'm going to spend my time somewhere I might as well be fully present.

My life is chaotic and I work a lot, but I always find time for myself. Whether it is a quick workout or a quiet evening with my wife, those moments are important.

(1) The ability to relate useless facts that mean nothing to a guest into something that's tangible and relatable so that it can add value to the experience I think is very important. (2) The ability to make the best use of your time by knowing your strengths and what to delegate to have the greatest positive impact on the guest. (3) Organization, above all else being prepared before the shift long before it begins.

It is a collective, fun way to move towards a goal in tandem.

I believe I do it better than anything else, and I believe that it is what I am meant to do. Walking into work every night knowing that I am going to make someone happy is what inspires me the most.

“People will forget what you said, people will forget what you did, but people will never forget how you made them feel.” I think about this every time I interact with my guests.

It's not a hidden artifact, it's something you slowly cultivate every single day just like your set of skills. Recognizing that we all start from ground zero but have the ability to develop overtime is pretty special.

It has been a pivotal tool for my current success that I have. I recommend these essential books for beginners learning about wine: Kevin Zeraily’s “Windows on the World” and Karen McNeil’s “Wine Bible.” For those how are intermediate/advanced: “The World Atlas of Wine” by Hugh Johnson and Jancis Robinson, “Understanding Wine Technology” by David Bird, “The Juice” by Jay Mcinerney and GuildSomm.com.