Jeff Van Ham, a sommelier with over 20 years of experience, currently works as the lead waiter and sommelier at the Chicago-based Italian restaurant Minos. He focuses on creating a comfortable guest experience, offering a user-friendly wine list, and building strong supplier relationships to boost sales and profits. In this interview with Sommeliers Choice Awards, Jeff shares his insights on wine service, guest interactions, and how he elevates his wine program to new heights.

Tell us about yourself and your current role in little detail 

I'm originally from Chicago and have lived in numerous cities, including Las Vegas for a significant portion of my life before returning to Chicago. I've been in the food and beverage industry for more than 20 years, starting as a busser and working my way up to food runner and server. My hotel experience led me to handle banquets, room service, and the beverage program at two Portland hotels. I'm currently working as a lead waiter and sommelier at Minos in Winnetka, a northern suburb.

What inspired you to become a sommelier?

I didn’t initially have a deep interest in becoming a sommelier. I started learning about it simply to enhance my resume and improve my sales skills. However, as I studied, I developed a true passion for wines. The concept of wine was confusing to me at first, but with solid instruction, I gained clarity. This inspired me to help others understand wine and hopefully ignite a passion for it in them as well.

Image Title: Jeff Van Ham Lead Waiter and Sommelier

What's the best part of your job? 

The best part of my job is working with wine. Few people have the opportunity to sell something they genuinely enjoy, and being able to share that passion with others makes it incredibly rewarding.

What are some of the most important skills for a sommelier? 

Having a solid foundation in restaurant operations is key. You need to be a versatile team player with a focus on wine expertise. Communication skills are also crucial. You must speak confidently, enough to establish your credibility and keep your language simple so guests feel comfortable and not intimidated.

Also read: Top Italian Wine at Sommeliers Choice Awards 2025 to Receive Exclusive U.S. Importer Consultation

How do you learn and improve your skills?

Guild Somm is an excellent resource, but I also turn to general online research to gain different perspectives. There’s a wealth of information available, and finding what resonates with you personally is the key to improving your skills.

How do you help a guest choose their wine?

I start by asking what they enjoy drinking. It doesn’t have to be wines in particular. Knowing their choice of drink, whether it is a wine, whisky, beer or any other drink, helps me understand their palate and their preferences. I translate that information into wine recommendations. I love the challenge of winning them over and introducing them to something new.

Image Title and Credits: Minos Restaurant

How do you elevate the guest experience?

To elevate the guest experience, I treat it like a show. Using the right glassware, showcasing the bottle, and decanting when necessary help make guests feel special. I also enjoy sharing details about the wine, its winemaker, or the region, giving them something memorable to connect with. By expressing why I love the wine and why it’s on our list, I help guests feel confident in their choices. Lastly, I always follow up to ensure they’re still enjoying the wine, which shows that I care about their experience.

Give us one good story that you remember of a customer and you.

I recently had an in-depth conversation with a customer about Chapoutier. He brought in a bottle, and since we had the same one on our list, he decided to do a side-by-side tasting. It led to a lively discussion. During our chat, he asked about my favorite wines, and I mentioned Bordeaux. I didn’t realize he had an incredible collection at home, so the next day, he surprised me by dropping off a bottle of 2009 Château Mouton Rothschild. It was a truly thoughtful gesture and a memorable experience.

What methods do you use to grow beverage sales in your business or ideas you may have? 

A well-trained staff is essential for driving beverage sales. Knowledge is power, and creating a comfortable environment is crucial. Additionally, having a user-friendly wine list is key. When guests can easily navigate the list and make decisions on their own, they’re more likely to choose without needing to ask for help. Simplifying the selection with clear maps and tasting notes can spark conversations with guests and enhance their experience. These strategies have proven to not only boost sales but also foster a deeper connection with guests.

Also read: Christopher Fagan’s Guide To Curating The Perfect Guest Experience And Beverage Program

What methods do you use to grow net profits?

I focus on building strong relationships with distributors and suppliers to uncover hidden gems—wines or products that offer great value or discounts. A strong partnership with these vendors is key to securing the best deals, which ultimately boosts profitability.

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What are the points you look at when selecting a new wine for your wine program?

I focus on three key points: Is it a quality wine? Can I sell it effectively? And does it fit well within my current list, complementing the other offerings? These factors help ensure the wine enhances the overall experience while aligning with the needs of our guests.

What do you look for when you have to evaluate the effectiveness of the wine program?

I look at two main factors: the number of bottle sales and the revenue they generate. These metrics help gauge both customer interest and the program’s financial success.

Header image by Jeff Van Ham

Related links
Sustainability in Fine Dining
Marsha Wright's Guide to Curating the Perfect Wine List