Head Wine Sommelier of Bangkok Marriott Marquis Queen’s Park
When did you first become a Sommelier?
My career path as a bartender started ten years ago. I then became a junior sommelier for two restaurants: Zense Gourmet Deck & Lounge Panorama at CentralWorld and Scarlett at Pullman G Silom. At the same time, I advanced my knowledge by studying a “Wine and Spirit Education Trust (WSET) Level 2” course. I officially became a sommelier in 2015, when I had a chance to be part of the opening team of a famous French restaurant in Bangkok, L’Atelier de Joël Robuchon, which marked an important step for the Thai culinary industry and for me.
What inspired you to become a Sommelier?
When I started my career ten years ago, I didn’t have any knowledge about wine. It was hard to get accurate information from senior bartenders at that time. I can say that I fell in love with the taste of wine: it feels alive; its taste is very meticulous and adaptable to change….
Original published: 2019-05-16 15:21:04 Read the full Bangkok News here
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