Paul Solomon oversees restaurant operations for Vistro Prime and Petite Vie — two celebrated Chicago-area restaurants known for their contemporary approach to dining and hospitality. Vistro Prime, located in Hinsdale, is Chef Paul Virant’s modern American steakhouse that blends seasonal, locally sourced ingredients with classic craftsmanship. Its sister concept, Petite Vie, offers a more intimate, French-inspired neighborhood dining experience focused on warmth, creativity, and community.

Paul’s Journey into Wine

My journey into the wine world began when I moved abroad to Italy for my Master’s degree at the age of 22. While there, I became best friends with a fellow Midwesterner whose dad had worked in the wine industry for several decades. When we had free time away from school, he and I would often travel to important wine regions where his dad would reach out to contacts he had made over the years, and because of those connections, we were fortunate to visit many wineries and chateaux during those years abroad, all over Europe.

That early exposure to the vineyards of Europe left a lasting impression and set the tone for Paul’s career in hospitality, one rooted in curiosity, service, and cultural connection.

What inspired your journey into the world of wine and hospitality?

I deeply value being of service to others and being a gracious host. So too, I've been fortunate to have many incredible food and beverage experiences throughout my life, and I love sharing my knowledge, experience, and insights with others.

This sense of hospitality, of creating meaningful moments through wine and service, continues to define Paul’s approach to leadership and guest experience.

Your favourite US Wine Bar or Restaurant

Pops for Champagne in Chicago.

Image: Pops for Champagne

Located in the heart of Chicago’s River North district, Pops for Champagne is one of the city’s most iconic and longest-running Champagne bars. Known for its dynamic sparkling wine list, live jazz, and elegant yet lively atmosphere, Pops celebrates both luxury and accessibility, a place where a glass of grower Champagne feels right at home next to caviar and oysters.

A Wine Region You Believe is Ready to Shine in 2026

The more Washington State wine I taste, the more impressed I am with what's being produced. I've tasted a lot of delicious wines at a very fair price point. I'm also very fond of the wines from Umbria in Italy. I don't think they receive as much exposure or praise as they deserve!

Your favourite Go-To Wine Brand or Wine Company?

My wife recently traveled to Oregon wine country, and Stoller has some truly impressive wines, both still and sparkling.

Image: Stoller Family Estate

Located in Oregon’s Dundee Hills, Stoller Family Estate is a pioneering producer known for its sustainable farming practices and vibrant, terroir-driven wines. From elegant Pinot Noirs to crisp sparkling wines, Stoller showcases the best of Willamette Valley craftsmanship and innovation.

What qualities make a wine truly stand out on a restaurant wine list?

Several qualities stand out to me: stylistic variety, a range of price points, textbook & classic producer, and a handful of fun and intriguing unconventional wines.

For Paul, a great wine list should reflect both depth and discovery, offering familiar favorites while inviting guests to explore something new.

A service trend you’re excited about in 2026 (pairing, glassware, sustainability, etc.)?

It is always great to see earth-conscious approaches to winemaking. I've also been very impressed with the glassware from the Austrian company, Gabriel-Glas. No matter what I drink (from delicate Champagne to luscious Rhône Reds), the stemware from Glas seems to perfectly showcase the wine's profile.

Image: Gabriel-Glas designs

Founded in Austria, Gabriel-Glas designs universal wine glasses crafted to enhance all wine styles. Their “One for All” approach focuses on precision, balance, and durability — loved by sommeliers worldwide for how effortlessly the glasses elevate aromas and textures.

For producers entering the Sommeliers Choice Awards, what advice would you share to make their wines more appealing to on-trade buyers?

Obviously (and rightly so), producers are running a business and are looking to do well financially for themselves and their loved ones, but I think it's really important to align a wine's pricing with the quality level. Also, younger generations of drinkers do take note of the labeling more than you would think, so to make the label and its aesthetics tasteful and thoughtful is a worthwhile endeavor.

Paul encourages producers to combine integrity in winemaking with modern awareness of presentation, a blend of craftsmanship and communication.

Why do you think the Sommeliers Choice Awards are valuable for the on-trade sector?

It is very valuable to have insights and feedback on a product from professionals who understand the sales category and have experience that can help shed light on its quality so as to benefit those who are in search of something memorable, special, and enjoyable.

With his thoughtful perspective and deep respect for the guest experience, Paul Solomon brings authenticity and expertise to the 2026 Sommeliers Choice Awards judging panel. His career reminds us that wine is not just about flavor,  it’s about connection, generosity, and the simple joy of sharing something extraordinary at the table.

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Also Read:
What Makes the Sommeliers' Choice Awards Unique?
How to Create a Regional Wine List that Customers will Love
Meet the Expert: Sandra Gomes Rocha Joins the Sommeliers Choice Awards 2026