Pronounced suh-mel-yay, a sommelier aka somm is a wine professional who has a recognised qualification. Primarily a wine steward, you’ll typically find a somm on the floor of a fine dining establishment, but with the rise of wine bars, well-trained sommeliers can be found anywhere fine wine is served. A sommelier will be formally trained and should be an expert in all aspects of wine service, including working closely with the chef for wine and food pairings as well as wine storage and wine buying.
I hold a Wine Diploma with Cape Wine Academy, WSET Level 3, Certificate with Court Of Master Sommeliers (Europe), Certificate in Wine Business Management, UCT GSB, Wine Judging Certificate from Michael Fridjhon Academy.
Over the last 10 years I’ve worked for The One and Only hotel Cape Town, The Oyster Box Hotel and The Test Kitchen restaurant. I’m an independent wine judge, a regular on local wine competitions and Mundus Vini in Germany.
“I am an ASI diploma Sommelier, one of less then 500 in the world, I also hold a SASA level 2 Sommelier Certificate, WSET Level 3. I’m also a graduate from the Michael Fridjohn Wine Judging Academy and I hold a Certificate from the Cape Wine Academy.
Over the last decade I have worked as the group sommelier and operations manager at Burrata, Bocca and Open Door restaurants. Most recently I was the national brand manager for Warwick Wine Estate. I am also an independent wine judge and regularly judge on panels in several competitions.
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