22 Feb, 2024
18-19 March 2024
10 April 2024
Giordano Ghiraldotti, Assistant Restaurant Manager and Head Sommelier at FOLIE, London, talks about his journey of becoming a sommelier and discusses methods he uses to grow sales and profit for his restaurant.
Lucas Reynaud-Paligot talks about his journey as a sommelier, how he self-learns and improves his skills, and discusses ways he employs to elevate the guest experience at the restaurant.
In an interview Nicola Perrone talks about The Wine List Must Have The Right Balance Between Classics And Sommelier Wines.
Having a Good and Solid By The Glass Offering is a Way to Grow Wine Sale.- Says Vitor Silva. Learn more about what he has to say about his journey as a Sommelier and the wine industry.
Alberto talks about his role, interaction with customers, favourite restaurant, and food and wine pairing recommendations.
Catch a glimpse of Sabrina Manolio’s experience in the wine industry and read till the end for a hot tip for budding wine sommeliers
Restaurant Story’s Jonathan Kleeman on the demands of being a top sommelier
Elly Owen has had the opportunity to work on both sides of the wine buying fence - first as a sommelier and now as wine director at the Old Garage in Cornwall
Daniel Grigg is helping to drive an ever increasing reputation for Museum Wines that has seen it named as the IWC’s South African Specialist of the year in 2021