By the time I’m 35
I hope to have worked as a Sommelier in the same hatted restaurant for at least five years with my own wine list and to be working either contractually or as a freelancer with an esteemed food, wine and culture magazine such as Gourmet Traveller. I say the former as I think it is important to build a culture within a venue and this is not a quick-fix thing to establish.
My service philosophy
Is to walk with pride but talk with humility. This mantra unpacked refers to holding yourself with confidence and standing up for your industry at all times but engaging with customers in a modest manner as this is key to engaging positively, professionally and purposefully with your customer.