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Sommelier Consultant :: Services


           Following services available for the private customers:

  • Cellar Evaluation: If you have any bottles or a full cellar and you are guessing if it still good and how much it is worth, then I can help…
  • Cellar Filling: Based on your preferences, I will introduce you to some of my favourite wines, most of them never seen in a shop, my way to proceed is to organize a tasting for you then we can decide on how many you want and get it delivered to your door.
  • Wine Investment: In this tormented economic period where shares fall very hard wine had a proven record of stability and healthy growth, I invest on a regular basis in fine wines and bargains I get from reliable sources. If you want to get tips and recommendations, as well as about where to store, insurances etc, let me know.

·      Private Sommelier: If you have a special party or office reception and want to add a piece of class with your own Sommelier taking care of the food pairings, introducing and serving your wines, sakes, as well as entertaining your guests… 

Following services available for the


In charge of the wine service, the selection and permanent review of the drinks list and responsible for training the other restaurant staff but also having a strong understanding of cellaring, stock control and accounting.

The Sommelier works closely with the Chef on pairing the dishes with the various wines and drinks available as to offer the best dining experience, but will be mainly seen on the floor in contact with the customers, having to be very attentive to the client’s needs as to provide them with what is the most appropriate within their taste and budget preferences.

What I am offering:

Having a permanent Sommelier working within the premises is not always an absolute necessity but taking regular advices from one can only lead to an improved drinks selection and service as well as better stock management.

It should not be seen as a luxury but an added benefit and great improvement having a long term profit for restaurant owners, waiters and their customers.

As an example, imagine two eateries side to side, offering the same cuisine but with two very different wine attitudes:

Restaurant A:

They buy all their wines from a very large company, being only interested to get the “bargains” as to maximize the profit, without tasting and just relying on the “recommendations” of a sales person. Trouble: these products are also available at the Off license round the corner and when their diners find out the wine from the shop is the same and cost only a fraction from the wine list they felt cheated and do not take this restaurant seriously. Beside the same attitude goes with a poor wine service (like filling the glass to the top hoping to sale another bottle as quickly as possible or leaving a bottle of white on the table rather than in a wine bucket…)

Restaurant B:

They get help from an independent Sommelier who, after doing a full review, will select wines being perfectly suitable for the food and style of the place. Wines offering great value but hard to find. Beside, by giving simple but full of senses training to the waiting staff the understanding and service of drinks will improve greatly to everybody’s satisfaction.

Conclusion, between A & B, if you have to come back to eat, where will you go again?
Did you know? The number one reason that people do not return to a restaurant is because of poor customer service. Do not let poor customer service ruin the success of your business!


·       Evaluation: acting like an anonymous guest, I will dine at your location, assess all aspects of the experience and present a full, detailed evaluation of the experience, outlining areas of strength and areas of opportunity. (Wine list, cocktail list, service etc.)

·       Staff Training: Specially designed courses covering wine knowledge/service and customer "psychology" as for the staff to become confident wine advisors. Tips and tricks on how to increase wine sales

·       Wine List Design: Revising and design of a unique wine list as to meet your sales goals, matching your customer needs, your cuisine & your accountant needs too by incorporating better priced wines and current trends as well as getting the most out from your wine suppliers.

·       Cellar & Stock Management: Effective inventory, rotation, storage, mark up, “sales by date” etc…

·       Cocktail Menu Design and Bar service: It is a very specific area, that I am not expert in but I have few very good Bartenders on hand I can get you in touch with for this part.

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