Warehouse Closes
07 March 2025
Judging
Date
24 & 25 March 2025
Winners Announcement
22 April 2025
Archive for Interviews
Showing 9 posts. From 82 to 90 (from a total of 227 posts found).
Interviews
Skills needed to be a Good Sommelier with Ronan Sayburn
What does it take to be a Good Sommelier? Here are some quick points shared by Ronan Sayburn in conversation with Sid Patel CEO of Beverage Trade Network.
Interviews
Ronan Sayburn Shares Insights on Managing Wine at 67 Pall Mall
An interesting conversation with Ronan Sayburn, Head of Wines at 67 Pall Mall, and a great number of learnings about the wine industry.
Interviews
Keeping An Eye On The Price Development Between Vintages Is Key To Grow Profits, Says Carolina.
Carolina Seibel, Head Sommelier at Scully St James’s, talks about her journey in the wine industry. In the interview below, she also discusses methods she uses to elevate the guest experience at the restaurant.
Interviews
“I Believe, The Key To Growing Sales Is Customer Satisfaction.” - Says Lorenzo
Lorenzo Beltrame, Head Sommelier at Santo Mare Restaurant, talks about his nine years of working experience in wines. In the interview below, he shares his likes to explore new cultures & meet new people from different traditions & opinions.
Interviews
Meet Aurel Istrate, The Cellar Master at The Connaught, London.
In the interview below, Aurel Istrate talks about how he became a sommelier, what he looks for in a new brand before taking it to his restaurant, and the methods he employs to increase wine sales.
Interviews
“Quality is Paramount.” Says Giordano Ghiraldotti
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.
Interviews
Q&A With Lucas Reynaud-Paligot, Sommelier, at Hélène Darroze at the Connaught Hotel
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.
Interviews
An Interview With Nicola Perrone, Head Sommelier at Zuma Hong Kong
In an interview Nicola Perrone talks about The Wine List Must Have The Right Balance Between Classics And Sommelier Wines.
Interviews
An Interview with Vitor Silva, Head Sommelier at Le Comptoir Robuchon, Mayfair.
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.