Tell us about your journey to becoming a Sommelier?
Until I started working in the hospitality industry, the only thing I knew about wine was that there was white and then there was red. And – I didn’t think I liked either of them. My first real opportunity to experience wine was in 2015 when I was employed at Delaire Graff Estate as a waiter at Indochine Restaurant. I was a complete novice at wine service and struggled to open wine bottles with corks and talk about the varietals. But, I was eager to learn and always asked my colleagues for help (on busy service days, this meant my tables had to wait a little longer to receive their wine, and I am grateful for their patience!). This drove me to study the basics of wine to make myself a better waiter for my guests. In 2017, I took Introduction to Wines of South Africa, Level One with Cape Wine Academy, a course designed for novice wine enthusiasts. We began with: ‘What is wine and how is it made?’. The answers for those two questions began my journey to becoming a certified WSET Level 3 Sommelier.
What are you most proud of in your career?
I am most proud of working at Delaire Graff Estate and the growth I have had here. It is one of the most beautiful places in the world, where every day I meet different people from all over the globe. Each day is an occasion. People dress up in beautiful clothes and drive beautiful cars, coming for lunch and dinner. I am proud to be part of their experience.