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Apart from creating a good wine list, a great Sommelier is also known for their strength, speed, modesty and enthusiasm. Here’s a closer look at 12 of the top sommeliers in New York City.
Head sommelier Victoria James is one of the city’s most interesting sommeliers. She became a sommelier at the age of 21 having worked in restaurants during her teens - despite coming from a background where, as she puts it, “my stepmother drank White Zinfandel out of the box and my father drank vodka with a suggestion of pineapple juice.
Sweden’s Arvid Rosengren, is the wine director at New York’s Charlie Bird. He says his new status has brought well-paid offers to host international dinners and tastings and to help American Airlines make its selections.
Wine & Beverage Director at The New York Palace Hotel. He was a Wine Director at Aureole for 6 years and prior to that has worked as a sommelier for more than 7 years.
Majored in neurobiology at Cornell University, is a classically trained pianist, is one of the first people in New York city to champion the wines of New York State’s Finger Lakes region, and is even making his own wine.
One of the top Wine Director/ Sommelier, a 2-time Wine Spectator Grand Award of Excellence winner, a General Manager, and an excellent Retail Buyer. Currently, John is working as a Head Sommelier at The Grill (Major Food Group).
French-born Pascaline Lepeltier, beverage director at Rouge Tomate in New York’s Chelsea district, has created a huge buzz through being the leading sommelier champion of organic, biodynamic and natural wines. She has two MBAs.
He studied at the Culinary Institute of America and then went on to get a degree in Hotel Administration at Cornell. He was awarded Best New Sommelier of 2015 and currently, serves as Wine Director at Danny Meyer’s Marta.
Sommelier at the Le Bernadin Prive and Head Somm Charlie Palmer’s Aureole, New York assisting in all aspects of guest experiences, curating wine and food pairings for guests, staff education, inventory, cellar work.
He is one of only 14 sommeliers in the world to pass his MS exam on his first attempt. Currently, he serves as Wine Director of The Modern, the informal bar at The Museum of Modern Art, owned by the Union Square Hospitality Group.
He brings over 20 years of experience to his position of Head Sommelier at Per Se. His career in the city includes institutions like Bouley and Le Bernardin and was recognized as “One of the Great Sommeliers in America” in 2006 by New York Magazine.
Head Sommelier at Aureole Restaurant. He is also a wine consultant since last 18 years and has worked before as a sommelier at Joël Robuchon at the Mansion & Bellagio.
He began his career at the age of 18 in Savoy France as a Commis Sommelier or assistant sommelier. Now, he is the Wine Director of the acclaimed restaurant Bouley where he oversees a collection of over 40,000 wines.