I was
raised in a family involved in restaurants and hotels with both my dad and
grandfather being excellent and successful chefs, it was natural to follow
their path in some way or another.
After
my secondary educations in Mauritius, I went to the Seychelles and spent 2
years working holiday between 1995 and 1997, on Praslin Island, making pizza
and other kitchen task, as well as lots of fishing, (my hobby) during my free
time.
I
knew my vocations back then will be in the hospitality industry, but gradually
I was more enthusiastic in front of house task, dealing with restaurant and bar
patrons, nevertheless I have not forgotten my first love that is cooking up a
storm whenever I have free time.
I
began shaping my career formally in June 1997 when I was successfully admitted
at the Hotel School of Mauritius, an annual intake of only 24 students out of
around 800 applicants.
I
completed my CAP (Certificat d ‘Aptitude Professionel or NTC 3 as it was known
then) in the first year interspersed with practical training at La Pirogue
Hotel, Sugar Beach Resorts and Royal Palm.
On
completion, I was offered a job as a commis waiter at Royal Palm, where I
worked dinner shifts in their high paced a la carte restaurant, learning the
rudimentary of the professions.
I
stayed for 9 months until I was accepted to complete by BEP (Brevet d ‘Etudes
Professionnel, or NTC 2), back at the Hotel School of Mauritius, only 12
candidates are taken on an annual basis.
During
my second year, I decided to specialized myself in Beverage Science, Oenology
and Cost Control, as main subject, that’s how at the age of 21, I realize wine
and the beverage world will be my main focus, I was hooked on the subject. Deep
down I always wanted to be a sommelier.
In
between my schooling and training I did a practical at Le Touessrok Hotel, as
well as back to Royal Palm, as it was and still considered one of the finest
and toughest place (in a good way) to learn the job, the discipline was legendary,
everything was about perfections in every task, we lived and breath service, it
was never about the pay cheques, a true university of life indeed.
After
completion of my second year I joined The Oberoi Mauritius as F&B Assistant
as part of their pre-opening teams, a great experience honing my service skills
as well as the huge organizational aspect and thrills of being part of a new
five star hotel, learning it the Oberoi Way, teaching us invaluable lesson in
humility and attention to details.
Towards
the end of 2001, I joined Happy World Foods, now renamed as Innodis Group as
their sales representative looking predominantly after HORECA clients and
assisting in developing their wine portfolio from Australia, New Zealand’s and
South Africa, after 2 years I decided to get back to the hotel industry.
In
October 2003 I was appointed as the Wine Bar Manager for one of South Africa’s
finest boutique hotel, with their restaurant The Greenhouse consistently
amongst the top 10 in the country, Relais & Chateaux member The Cellars
Hohenort Hotel in Constantia Valley, Cape Town, I work my way to be promoted as
Head Sommelier and later Beverage Manager, managing one of the most extensive
beverage program until June 2009.
During
my time at The Cellars Hohenort Hotel, I gradually and humbly built a trusting
name within the wine industry, first as a tasting co-coordinator for Swiss
Airlines International Wine Awards, as well as being invited to contribute as a
taster / judge on various publications and shows, namely Wine Magazine SA,
Taste, Food & Home, Visi, Platter South African Wine Guide, Trophy Wine
Show, Classic Wine Trophy / La Revue du Vin de France, South African Airways
Onboard selections, Nederburg Auction, WOSA Sommelier World Cup, FNB Top 10 Sauvignon Blanc challenge, ABSA Top 10 Pinotage, Amorim Cap Classique Challenge, Chardonnay
Celebrations and Veritas Wine Awards.
Today
I participate in very few in those formal tastings, as simply there is no time
on hand, first because I am based in Johannesburg and secondly with my young
family, I’d rather spent the little time I have free with them.
In
2008 I formalized my Sommelier title with a successful certification from the
Court of Master Sommeliers UK.
One
of the greatest achievement of my career was being selected in 2007 to
represent South Africa at the inaugural Chaines des Rotisseurs International
Young Sommeliers World Final in Frankfurt, Germany, as well as being recognized
a year later by Diners Club International Wine List Award in creating South
Africa's overall National Best Wine list, a feat repeated in 2011, which was
the first time in the history of the award was given to a hotel, restaurant in
Johannesburg.
In July 2009, I relocated to Johannesburg, being appointed by Tsogo Sun, Southern Africa leading hotels, gaming and entertainment group, as their Group Sommelier, it was the start of a new and exciting chapter, a position I am holding until now, with my day to day tasks, besides floor time and critical events, working closely with F&B and culinary team of each properties across South Africa, developing award winning wine lists with recognition of no less than 6 Award of Excellence from Wine Spectator Wine Lists Awards and 1 Best Award of Excellence, also a first for a Johannesburg hotel.
In July 2009, I relocated to Johannesburg, being appointed by Tsogo Sun, Southern Africa leading hotels, gaming and entertainment group, as their Group Sommelier, it was the start of a new and exciting chapter, a position I am holding until now, with my day to day tasks, besides floor time and critical events, working closely with F&B and culinary team of each properties across South Africa, developing award winning wine lists with recognition of no less than 6 Award of Excellence from Wine Spectator Wine Lists Awards and 1 Best Award of Excellence, also a first for a Johannesburg hotel.
In
2012 I was one of the founding members and part of the Executive Committee, of
the South African Sommeliers Association (SASA), a much needed body to promote
the profession and raised more awareness amongst hoteliers and restaurateur.
I
have since October relinquish my total involvement with SASA and the board, but
will remain as a non active member, with an open door policy and assistance to
any aspiring young wine waiter / sommeliers, needing guidance, mentoring and
support.
My
specialties and strength are staff training in beverage knowledge, tutored wine
tasting and presentations, Martini experience, wine lists and beverage menus
engineering, wine buying strategy and procurement and beverage management.
18 years down the road, when I looked back, I love the fact that I started right at the bottom of the ladder, and this have given me invaluable insights and have forged my character of who I am today and have directly contributed to my successful career to date.
18 years down the road, when I looked back, I love the fact that I started right at the bottom of the ladder, and this have given me invaluable insights and have forged my character of who I am today and have directly contributed to my successful career to date.
