Awards countdown: Sommelier of the Year
A wine list can send shivers of panic among many a diner.
Choosing the second cheapest bottle on the list is the bane of many, but luckily the Middle East is blessed with heroes who unravel the mysteries of the world of the grape, allowing us mere mortals to treat our taste buds, ridding us of those painful Blue Nun memories.
Sponsored by MMI, Sommelier of the Year is the award that celebrates those who ensure even the ignorant among us have a superb drop to accompany our meal.
An independent panel of judges selected by Hotelier Middle East will judge the nominees, with the winner to be announced at a glamorous awards ceremony on October 14 at Madinat Jumeirah.
The 10 nominees that have reached the long-list all report significant achievements and a dedication to their role, but who is your favourite to win?
Nicholas Murcott
Head sommelier
Raffles Dubai
Nicholas’ main role was the initiation of the wine programme and the implementation of the master wine list, a signature trade mark of Raffles Dubai.
His expertise continues to shine through as he takes full ownership of wine maker visits and is refreshingly impartial when it comes to types and regions of wine.
When at the table, Nicholas is the consummate performer while grasping the attention of non wine connoisseurs and sophisticated wine gurus with his knowledge and passion.
Apart from being exemplary at what he does, Nicholas is somebody who is extremely vocal about his profession and its merits, who manages to radiate positive energy and
innovation throughout his department.
Never shy of responsibility, Nicholas consistently jumps to the forefront of leading projects to make his workplace at the top of its lead whether that area is directly related to his expertise or just relates to his department.
He continuously supports his colleagues, raises the bar of wine and beverage offerings at the hotel and maintains an excellent relationship with suppliers and partners.
Ashwani Varavattoor
Assistant beverage manager
Madinat Jumeirah
Ashwani conducted his sommelier training in France and Spain, and attended the Wine Fair London 2006.
A passionate individual, he is committed to exceeding expectations ensures his standards and the deals he makes with suppliers are beneficial for the hotel.
Furthermore, he is an innovator and isn’t afraid to try something new.
Boasting a talent for knowing everyone and everything, his energy resonates through every task he sets himself.
Ashwani is a stickler for detail, but without losing sight of the bigger picture, which makes him a highly thought of operator.
Nicolas Vallet
Sommelier
The Palace - The Old Town
As sommelier, Nicolas is responsible for sourcing wine for the entire hotel including the Thai restaurant Thiptara, Argentinean restaurant Asado - which boasts one of the Middle East’s largest selection of Argintinean wines - and Ewaan.
He ensures that guests are able to find a wine within their budget and which complements the food they have while also fitting their personal taste preferences.
Nicolas also works closely with the kitchen staff to ensure there is a significant wine list in each outlet complementing the menu and the various ingredients used.
Nicolas has introduced several innovative ideas that have helped strengthen the wine business of the hotel most significant of which is the wine Drop Stop, which
also acts as a guest give-away.
The Drop Stop is an ingenious disc which is rolled up in the neck of the wine bottle for fail-proof pouring.
A branded disc is offered to the guest in a customized envelope along with a personal message from Nicolas, reminding the guest of the wine they have consumed that evening in case they try to source it again.
Nicolas’ personal qualities which shine through when he is
conducting his job are passion for wine and people, customer service skills, team leadership skills and the important art of teaching.
Garth Beer
Sommelier
Hilton Dubai Creek
Garth has the amazing ability to make any wine selection with confidense and re-assurance.
Even to the less knowledgeable of us, his manner in serving customers with both class and perfection, enables him to really show the personalities of each and every wine on a wine list.
Garth's personality shines through with a real passion, which can so often be lost under
pressure and tough times.
He is very dedicated to his work in the restaurant and is noted for attempting to understand the client’s desires and is thrilled to give as much or as little
information as the customer is looking for.
Always curious to continuously try new wines, may they be from a small or large estate, entry level or grand cru, he is also eager to have other people's feedback, whether wine connoisseurs or not.
He truly is a great personality who is able to adapt to any situation and people around him, in order to give them exactly what they want.
David Elliott
Beverage manager
Jumeirah Beach Hotel
A very rare candidate for the award, as with 22 outlets (and hence beverage lists) to oversee as well as an outlet to manage five days a week, David’s resounding commitment has still seen him achieve many goals this year.
He helped negotiated the purchase of a unique bottle of 1907 Heidsieck Monopole Champagne after it had been rescued from a sunken ship for more than 80 years.
David was also a key player in the selection of the new House Wines for the entire Jumeirah portfolio in the UAE and went on to taste, sample and select 50 wines exclusive to the Jumeirah Group.
He has consistently strived to deliver a diverse range of products that offer our
guests an enjoyable experience paired with value for money.
David can be found most evenings giving hands on experience and assistance in the restaurants, assisting guests to chose the wine/beverage that will best suit their dining experience.
Working on his day off most weeks to ensure the beverage side of the
hotel is working efficiently, David is a professional who goes above and beyond.
Zia Ul Huq
JW's Steakhouse captain
Doha Marriott Hotel
As captain, Zia successfully opened the first JW’s Steakhouse in March 2009.
Responsible for preparing the exclusive and extensive wine list, the beverage training of the staff as well as setting and organising the bar, he assisted restaurant manager Joe Cota in everything that was related to organizing the pre-opening of JW's Steakhouse.
Zia is a great team player who is always cheerful with a very positive attitude.
Zia is so passionate and informative about wine, an associate who doesn’t even drink wine is able to talk at length about the offerings and with the same passion as Zia.
He is a great asset to the team and all the guests of JW's Steakhouse love him.
Zia won the best Customer satisfactory index score in Madinat Jumeirah in 2004 (out of 42 restaurants & bars), as well as the fastest bartender award at Madinat jumeirah in 2005.
Additionally, he passed the WSET level two intermediate certificate in wines, spirits and other alcoholic beverages with first class.
Raul De La Cruz Aspra
Sommelier
Dusit Thani Dubai
Raul is one of those quintessential gentlemen that evoke the charms of a bygone era.
As the Sommelier at Dusit Thani Dubai, Raul does not only help guests pair the right drink with the right food, but also regales them with his lifetime experiences.
Raul is equally at home serving royalty as well as the ordinary man wanting to have a great dining experience, for Raul believes that all guests must be given an experience that enlivens as well as a memory to take back and savor.
His knowledge of beverages hinges on the encyclopedic and his passion for his field borders on a healthy obsession.
Although Raul is a well-known personality in his field and has enough experience to serve a lifetime, he does not believe in being idle and continues to try to stake his thirst for knowledge of beverages.
His passion is contagious, his wit disarming and his knowledge of his guests' names and preferences can only be matched by his extraordinarily immense knowledge of beverages.
Julien Coron
Sommelier - Reflets par Pierre Gagnaire
InterContinental Dubai Festival City
Matching wine with the food of Pierre Gagnaire is a challenging act but Julien Coron, head sommelier of Reflets par Pierre Gagnaire could not wait to do it again.
With more than 800 references in the three cellars of Reflets, only around 500 are presented at a time to customers.
Several trips every year allow Julien to source the best wines and the best vintages, negociating prices with the estates and therefore purchasing at the right price.
The exceptional quality of the entry range of the list is a delight for the discerning customers of Reflets who let themselves be guided by the good humour and communicative enthusiasm of Julien.
The wine matchings are adventurous and it is not unusual to see an old sherry with dishes of the tasting menu.
He has recently created an internal wine academy to train over twenty motivated
staff from the hotel.
Julien’s efforts in matching the perfect beverages to the experientially designed menu of Reflets are part of the reason the restaurant has won so many national and international awards.