Making the decision to become a sommelier can be a game changer for those who express a passion for wines. These seven professionals offer advice on the field, showing how they were able to advance their careers and what lessons they have learned thus far.
1
“The best advice I received was from a college philosophy professor who assured me that becoming a sommelier and endeavoring to make people happy through service was as noble and meaningful a career as becoming a doctor or a teacher.”
- Christie Dufault, Wine and Beverage Instructor at The Culinary Institute of America at Greystone
2
“In this industry, there are so many great opportunities. There are not many other jobs where you can work anywhere in the world. Being a sommelier is one of the few jobs that allows you to travel, see and do so much, and meet so many people easily. The opportunity to visit so many places makes me feel very lucky.”
- Michaël Engelmann, Master Sommelier and Wine Director for The Modern of Union Square Hospitality Group
3
“The ability to work with such a high level of quality staff, ingredients, wines, service, and for such a great clientele and audience inspires me to continue to work and excel in this industry.”
- Raj Vaidya, Head Sommelier at Daniel
4
“It's worth investing time to keep yourself organized. Set a clear schedule for tastings, appointments, etc., and start and end on time. This is the only way to accomplish everything.”
- Joe Campanale, Former Executive Beverage Director/Co-Founder of Epicurean Management Company
5
“There was a time in my career that I measured my success by the Court of Master Sommeliers. It's a great way to be inspired to be better and motivated to stay current. At the end of the day, though, if you're a sommelier working the floor, never lose sight of your most important responsibility: serving the guest.”
- Nelson Daquip, Wine and Spirits Director of Canlis Restaurant
6
“Learn everything, do everything. There is no little part, no little job.”
- Pascaline Lepeltier, Master Sommelier and Beverage Director of Rouge Tomate
7
“I learned early on in my career that respect is the ultimate compliment.”
- John Ragan, Master Sommelier and Director of Wine and Restaurant Operations for Union Square Hospitality Group
