Meet Michael Robinson, the culinary virtuoso turned sommelier, currently dazzling guests at Adalina Chicago. With over 27 years of gastronomic experience, Michael's journey started behind the scenes in the bustling world of dinner service. From his days as an Executive Chef in a charming upstate Michigan bed and breakfast, Michael's love for wine began to flourish.

His secret to guiding wine newcomers? Curiosity and conversation! Michael dives into their favorite flavors, dining plans, and taste preferences to craft wine pairings that elevate their experience.

For a sommelier, it's all about the art of communication, fostering relationships, and an unwavering passion for wine. What truly fuels Michael's passion are the people. He thrives on connecting with guests, sharing his culinary and wine wisdom, and creating indelible memories.

Your current place of work?

Adalina Chicago

Tell us about yourself.

My journey in the food and beverage industry commenced 27 years ago, where I initially worked in various back-of-house roles. I developed a profound appreciation for the intricacies of each position and their pivotal contributions to orchestrating the symphony that is dinner service. Witnessing these moving parts collaborate to exceed guest expectations affirmed my calling in this profession.

Over the years, I remained captivated by the diverse roles and their associated responsibilities. I wholeheartedly immersed myself in acquiring a spectrum of skills, eventually ascending to the position of executive chef at a picturesque bed and breakfast nestled in upstate Michigan. During my tenure as a chef, I found myself not only curating menus but also expertly pairing wines for the dinners and events we hosted. It was during this period that I unearthed my true passion for the enchanting world of wine.

Why did you want to become a sommelier?

After spending 15 years honing my skills in various kitchen roles, I encountered a pivotal moment in my career. The restaurant where I had served as a pastry chef was closing its doors, presenting me with a unique opportunity to step into the role of a captain at a renowned steakhouse in Chicago.

From the very first day, I stepped onto the restaurant floor, engaging with guests and delving into discussions about food and wine, I had an epiphany – my true passion lay in the art of service. The art of seamlessly pairing our delectable dishes with the perfect wines and witnessing the sheer delight and satisfaction it brought to our patrons struck a profound chord within me.

As time progressed, I realized that my expertise in food could be beautifully complemented by delving deeply into the world of wine. Mastering the craft of harmonizing this splendid beverage with our meals became my mission, enhancing the overall dining experience and creating unforgettable memories for our cherished guests.

Questions you would ask a customer who doesn't know anything about wine?

I eagerly look forward to engaging with individuals who are less acquainted with the world of wine. Wine, being a consumable product, prompts me to initiate a conversation by asking a series of questions. Starting with inquiries like their favorite foods and whether they lean towards light, fruity flavors or prefer the richness of bolder textures.

These initial responses guide me in narrowing down the suitable wine styles, and I delve deeper by exploring whether they have a preference for sweetness or a penchant for tartness. At this juncture, I aim to refine my options, considering various grape varieties.

Furthermore, I delve into their preferred cuisine types and any particular foods they might avoid or strongly dislike. Finally, I inquired about their dining plans for the evening. This comprehensive approach equips me to curate classic pairings and establish a strong foundation for our ongoing conversation as the menu unfolds.

Ultimately, my objective is to foster a sense of rapport with our guests, providing them with memorable wine selections, or perhaps a curated flight, that they will savor and cherish.

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

For a sommelier, possessing a robust skill set is paramount. Effective communication and exceptional customer service skills top the list. Maintaining a consistently friendly and polite demeanor towards everyone we encounter is imperative. Establishing rapport with customers is crucial, but the same applies to our colleagues. As these relationships flourish, sales skills assume a critical role. Being able to influence and educate our colleagues to recommend the right wines to our customers is essential, often requiring tact and adaptability to varying situations.

Furthermore, a genuine passion for every facet of wine is non-negotiable. Mastery involves retaining knowledge about diverse grape varieties, wine regions, and unique terroirs, and understanding their impact on a wine's ultimate character. Staying abreast of current trends and evolving regulations is vital, as factors like weather or unforeseen events can profoundly affect grape harvests. This demands organizational acumen and an insatiable thirst for continual learning, applying newfound knowledge effectively.

The organization extends to the wine cellar itself, which my mentor aptly describes as a 'living, breathing entity.' Efficiently managing tasks like ordering, receiving, inventory management, pricing, and delivering impeccable service hinges on meticulous planning and organization.

However, perhaps the most vital skill any professional sommelier can cultivate is self-care. The rigorous demands of our profession, including lifting cases of wine, navigating cellars, and managing the service floor, take a toll on our physical well-being. Prioritizing self-care, encompassing a balanced diet, quality sleep, hydration, regular exercise, and personal time, is essential. Striking a harmonious work-life balance ensures a happier and healthier life. Coupled with an unwavering passion for food and wine, this holistic approach paves the way for an enriching journey as a sommelier and a career to take pride in.

How I would train my new staff members in their first 7 days of joining.

When a new team member joins our ranks, my approach centers on providing them with comprehensive information about our restaurant, menu offerings, and our wine program. This initial phase is crucial in acquainting them with the essence of our establishment.

I believe in fostering an atmosphere of compassion and leadership, underpinned by a structured approach to learning. This includes dedicated study time and participation in educational classes. Throughout this process, I lead by example, striving to establish open channels of communication and demonstrating unwavering support and understanding for any inquiries or concerns that may arise.

Above all, during the initial days of training, it is essential to be genuine and understanding. This entails actively listening and acknowledging any areas where improvement may be needed, while also reinforcing existing strengths and skills.

When delving into the technical aspects of our menu, I initiated a comprehensive introduction to our wine program. This serves as a foundational crash course, covering topics such as the nature of wine, its production, origin, and the art of proper wine tasting and discussion. Subsequently, the focus shifts towards a deeper exploration of our specific program.

We prioritize clarity on our service standards, delving into an in-depth understanding of our wine offerings. Through interactive discussions, we ensure that every team member has a solid grasp of grape varieties, flavor profiles, geographical origins, and the art of crafting perfect pairings that complement our menu.

Of course, a highlight of this training journey is the tasting session. During this immersive experience, we delve into wine structure, phenolics, the art of pairing, and the nuances of effective wine sales. Subsequently, practice becomes the bedrock of our training, with ample opportunities to apply newfound knowledge.

Typically, our training culminates in an assessment to identify any areas that may require further attention or refinement.

What methods do you use to grow wine sales - top line? Please explain with examples.

Image: Michael Robinson (Source - Sid Patel, CEO, Beverage Trade Network)

To boost wine sales, cultivating enduring relationships with distributors and wine representatives stands as a pivotal strategy. Stronger bonds with these key stakeholders yield deeper engagement in our program, opening doors to diversify our product range and establish brand loyalty.

One of my preferred methods to drive sales involves collaborative efforts with distributors and representatives. Together, we orchestrate various events that showcase a diverse array of wine options. Crafting these events, especially themed dinners that align with current trends and seasons, brings immense enjoyment. They serve as excellent platforms for both education, delivered through tastings and discussions, and the presentation of classic and unconventional pairings.

This approach also extends to our team, empowering them to forge personal connections with our wine selection. Storytelling and discussion sessions, facilitated by those intimately involved in crafting and marketing the wines we offer, play a vital role in achieving this goal.

What methods do you use to grow net profits?

When it comes to enhancing the profitability of a wine program, there are numerous avenues to explore. One effective strategy involves offering customer incentives such as discounts and special promotions on frequently purchased product lines. Additionally, introducing lesser-known wines and grape varieties can pique interest and drive sales.

To bolster our sales tactics, we engage our employees in friendly competitions through contests, not only boosting sales but also honing our team's skills. Crafting custom packaging options tailored for events and actively participating in partnerships with charities and local events further contribute to our success. This includes sponsoring events, taking part in community activities, maintaining a strong online presence on social media, and staying engaged through newsletters and email correspondence with our valued customer base.

Feedback from various sources, including reviews, social media posts, and publications, is a goldmine of insights to drive net profits. Engaging with patrons and building personal relationships with them is a gratifying aspect of our work. As these relationships flourish, we can introduce monthly tasting groups and dinners to enrich our wine program and offer additional value.

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How do you self-learn and improve your skills?

I stay updated through various means. This includes keeping abreast of industry news from reputable sources, participating in tasting groups, attending master classes, and engaging in trade shows and industry gatherings. Moreover, I actively converse with colleagues from diverse backgrounds and possess various specializations within our industry.

What's the best part of your job?

The most rewarding aspect of my role is the daily interaction with diverse individuals. I consider myself fortunate to have met and engaged with a wide range of people. My job allows me to share my knowledge of food and wine with new individuals every day. Conversing with guests, assisting them in discovering their preferences, and witnessing their delight in trying something new or experiencing a perfectly matched pairing is what makes this profession truly enjoyable. I value the connections and experiences forged with people from various backgrounds worldwide. My passion for food and wine has allowed me to create lasting memories and connections with countless individuals.

How do you elevate the guest experience? Please give 4-5 examples and insights here.

A fundamental principle I hold is attentive listening to our guests. I aim to anticipate their needs, often before they realize them, striving to deliver the highest level of service in all aspects. Sincerity and empathy are invaluable in providing an exceptional experience. In my role, I've come to understand that by prioritizing the well-being of my staff and ensuring they feel valued, these qualities are reflected in their service. Maintaining a clean and well-equipped restaurant, ready to meet our staff's needs, demonstrates a strong commitment to customer service. This commitment sets the stage for success. When our staff is content and well-prepared with the necessary tools, they can deliver superior service to our guests. It all begins with comprehensive and effective training, fostering open communication among team members to swiftly and appropriately address any customer concerns or complaints. The better we support our staff, the more positively it influences our guests' experience, resulting in an elevated and enhanced overall dining experience.

Your favorite TV show right now?

I don't watch TV extensively, but on the rare occasions that I do, I tend to gravitate toward documentaries. These documentaries cover a wide range of topics, and I find great pleasure in expanding my knowledge across various subjects. Documentaries, with their real-life examples, have a unique way of keeping my mind engaged and curious.

An unforgettable wine experience for you - tell us the whole story!

I'll always remember the first time I visited a winery and had the chance to explore the vineyard while talking to the winemaker. It happened when I had just started working at a bed and breakfast in upstate Michigan, which happened to be situated near several vineyards. I was allowed to join the harvest crew for a season, and my journey began from the ground level – quite literally. I met the winemaker in the middle of a vineyard, where he was planting vines. I eagerly joined him in the field, getting my hands dirty for the first time, and that's when I realized that my true passion lay in this world of wine.

From that point onward, I immersed myself in every aspect of winemaking. I learned how to plant grapes, tend to the vines and the land, and engage in countless conversations about crop care. I cherished those early mornings spent working before the sun rose, and I couldn't quench my thirst for knowledge. As the season progressed, I had the privilege of participating in the harvest, from crushing and pressing to understanding the fermentation process, all the way to barreling and bottling the year's yield. Years later, I had the pleasure of tasting the wine that I had played such a significant role in producing. I am forever grateful for the experience that ultimately led me to discover my passion in this career.

What are the biggest faux pas that customers tend to make when ordering and drinking wine?

There are several common mistakes I often observe among guests when it comes to wine etiquette. For instance, some individuals request ice to chill their wine. While I understand the desire for a cold beverage, adding ice can dilute the subtle flavors, diminish the wine's aroma, and change its mouthfeel as the ice melts. This, in turn, compromises the wine's complexity and true character. Furthermore, the use of ice can disrupt the wine's ideal serving temperature, which should typically fall between 45 to 65 degrees Fahrenheit, depending on whether it's a red or white wine. Inadequate temperature control can negatively impact the wine's overall structure.

Another frequent misstep occurs when people fail to allow a recently opened bottle to breathe properly or choose to decant the wine, which, depending on the bottle and grape variety, may have adverse effects on the wine. Additionally, some guests struggle to differentiate between sweet and dry wines, often mistaking phenolic compounds for sugar. These compounds can impart fruit-like aromas and flavors without actual sweetness, making it challenging to select the perfect bottle unless the right questions are asked.

Improper glassware usage is another faux pas, as well as holding the glass by the bulb rather than the stem. Certain wines benefit from swirling to enhance their aromas, while others require specific glass shapes to maintain their structure. Holding the glass by the bulb, which relates to temperature, can cause the wine to warm up and alter the flavor perception.

Lastly, I've observed some guests rushing through their wine consumption instead of savoring it slowly to fully appreciate the wine's complexity. This hasty approach can hinder the wine's ability to reveal its true depth of character.

Any favorite food and wine pairing suggestions for drinks enthusiasts?

Two that come quickly to my mind are sauterne with foie gras, as well as, cherry chocolate brownies and aged barolo.

Your favorite book?

Where the Sidewalk Ends by Shel Silverstein!

What's your personal career goal? And how are you investing or planning to get there?

My aspiration is to persist in my pursuit of knowledge within the realm of food and beverage. I aspire to one day own a small restaurant and property that embodies the authentic concept of farm-to-table dining. Transitioning from being a chef to a sommelier, I aim to hone my skills further and cultivate a life dedicated to advancing wine education while delivering unforgettable experiences to people.

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

Being a sommelier transcends simply specializing in wine; it entails mastering a craft deeply rooted in the earth. Grapes, nurtured by winemakers and cared for by farmers, depend on the seasons and the land they grow on. A dear friend and mentor played a pivotal role in imparting the true essence and love of wine to me. I had recently assumed the role of executive chef at a cozy bed and breakfast. On my third day in the kitchen, a high-ranking executive from a downtown bank, a regular guest, dined with his team during their lunch break. As we conversed, he inquired about my background, culinary aspirations, and where I had trained and worked previously.

During our meal, we discussed wine choices, and despite my limited knowledge, I recommended classic pairings like Sancerre with shellfish and a Napa Cabernet with wagyu. Intrigued by my potential, he asked if I had ever participated in a wine harvest. A few months later, this newfound friend arranged for me to work in a nearby vineyard for three months. There, I immersed myself in the vineyard's operations, learning about vine training, participating in harvests, assisting in winemaking, and even engaging with guests in the tasting room, sharing my experiences. I am immensely grateful for this extraordinary relationship with a guest who, in turn, bestowed such a transformative gift upon my career and journey in this industry.

How can suppliers work with you to drive sales?

Suppliers have the opportunity to offer presentations and educational sessions, benefiting not only me but also my staff. Their physical presence within our establishment fosters an open dialogue with our team and those responsible for direct product procurement, providing ongoing advantages. Active engagement and communication with our staff by suppliers yield endless benefits. I particularly appreciate it when suppliers initiate friendly competitions to introduce new or unique products to our team, which can be unfamiliar to our customers. This approach not only promotes education but also enhances our relationship with suppliers across the organization. Suppliers who adopt this approach invigorate and inspire our team, increasing sales and greater customer satisfaction.

Can you share with us an example of a solid wine program?

A well-structured wine program presents a transparent evaluation of cost versus sale price, a diverse range of selections from both contemporary and traditional wine regions, and a knowledgeable team capable of maintaining elevated service standards while engaging with the program. I greatly admire the RPM brand in Chicago, as I believe their wine lists serve as excellent illustrations of exceptional wine programs.

What are the four main things you focus on daily?

I try to focus on inventory control, education, service on the floor, and advancement of the service standards as a team to exceed all expectations at every opportunity. I've discovered that establishing this foundation of daily objectives and continually seeking improvement in these four areas, fosters an environment and a team that is committed to continuous enhancement day in and day out.

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

I concentrate on several essential factors, such as understanding our clientele's preferences, the wine's accessibility, its flavor profile, the cost-to-profit ratio, and, above all, its compatibility with the restaurant's overall ambiance and cuisine.

According to you, what makes a good sommelier, and what qualities do you look for when hiring a sommelier?

When seeking a sommelier to collaborate with, I seek individuals with exceptional personalities, a wealth of knowledge, substantial experience, humility, a relentless drive for self-improvement, and a composed and collected demeanor. Technical wine expertise can be taught, but discovering someone who genuinely possesses a passion and deep affection for wine can be more challenging. Once I encounter such individuals, I relish their company and the opportunity to enhance my abilities through our interactions and the exchange of our expertise in the field.

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

I assess the performance of a program through several criteria, including the diversity of offerings, cost management, profit margins, on-hand availability of the products, ease of educating and selling to the team, alignment of wine with the food menu, overall inventory turnover, and, most crucially, customer satisfaction and repeat business.