StarChefs.com Career Series at the Astor Center – Session Two

The Path of the Sommelier

November 2008

The second installment of our career series focuses on four very talented sommeliers and beverage directors, each of whose path to success took surprisingly different twists and turns. All advocate getting hands-on restaurant experience either through an internship, apprenticeship, stage, or job to see whether you really want to be part of the restaurant environment, or if you’re more excited by being a brand ambassador or wine educator.

David Lombardo (Wine and Beverage Director for Anvil Restaurant Group), Thomas Combescot-Lepere (Wine Director at St. Regis Hotel New York and Adour Alain Ducasse), Belinda Chang (Wine Director at The Modern), and Chris Goodhart (Wine Director at McNally Restaurants) share the daily ins-and-outs of their jobs and give advice on how you too can take the path of the sommelier.

Tune in to learn the difference between a wine director and a sommelier, what it’s like to attend a formal restaurant school in France, the merits of on-the-job training, and how to jump-start your own independent tasting and travel wine education.

StarChefs.com Career Series at the Astor Center – Session Two

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