Meet Anibal Calcagno, Head Sommelier at Anto Korean Steakhouse's in the heart of New York City. From starting out as a server to becoming Head Sommelier, Anibal's journey has been fueled by enthusiasm and passion for wine.

Anibal is the one who drives Anto's efforts to improve the overall dining experience by curating the ideal wine list and guaranteeing the best service. He has increased wine sales and received recognition for his strategic approach, including the 2023 Best Award of Excellence from Wine Spectator Magazine. Explore our in-depth conversation with Anibal, a New York-based wine specialist, to learn more about his influence on the wine industry.

Place of work.

Anto Korean Steakhouse, New York, NY

Image: Anto Korean Steakhouse

Tell us a little bit about yourself. How did you begin your career and how did you progress into this role?

Since an early age, I have been interested in wine. At 19 years old while working as a server and bartender I bought my first wine book.  I researched and knew everything about the wines on that list. Destined to be a sommelier I continued to study wines and knew a door would open soon.  I joined Brenner's Steak House and became the full-time sommelier very quickly.  Brenner's was a very wine-driven restaurant and one of the few in Houston, Texas that staffed sommeliers to enhance wine service. 2 years later I became the Wine Director for the restaurant and picked up several wine certifications.

Define your role and the tasks involved in your role.

As the Head Sommelier at Anto, I'm in charge of the wine program and writing the wine list. I also research wines and tastes with reps to ensure we only serve the best wines to our guests.  At Anto, I assist with all aspects of service.  In addition to service roles, I'm active with operations and running the restaurant.  

What questions would you ask the restaurant owner before you plan your wine sales growth strategy?

Do you have proper temperature-controlled facilities and proper glassware to attract discriminating wine consumers?  Are you financially prepared to support a beverage team that will increase wine sales?  It takes a remarkable commitment to support a world-class wine program.  

How can suppliers work with you to drive sales?

Hosting tasting events and winemaker lunches creates a buzz for the restaurant. You want to show off the restaurant to other buyers and restaurant staff.  They will post on social media and mention your restaurant to co-workers.  

Suppliers love hosting wine contests and provide the winning servers with luxurious prizes. One of my former servers has a closet filled with magnums and jeroboams from winning supplier-backed wine contests.  

Give us an example of a profitable wine program mentioning wines on your list and why you have them.

Best Award of Excellence from Wine Spectator Magazine 2023

Let's dive deeper into your restaurant wine program. Break it down for us as to why certain elements were included in the wine menu and how these helped the bottom line.

I have reasonably priced champagne and wine prices to attract industry and wine collectors alike. Burgundy is Hot! in New York right now and having a deep Burgundy collection adds to higher cover counts and sales.

What are the three main things you focus on daily in your role?

Having an efficient and organized wine cellar so every member of the team can pull the correct wine. Ensuring every guest loves the wine in their glass. Having a current attractive wine list that guests will tell their friends about.

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

Some unicorn wines are very expensive and is this wine worth the price? If it's not an allocated wine, does it over-deliver for the price? Does the wine fit the cuisine and restaurant concept?

What is the difference between the role of a sommelier and a wine director?

Here in the States a wine director runs a large wine program with a team of sommeliers or is the main buyer for a chain of restaurants. A sommelier recommends wines on the floor and looks after the wine cellar.

Define a good sommelier and what qualities you would look for when hiring one.

Anyone can recommend and sell expensive wines. The sommelier provides an unforgettable experience. Wine knowledge is very important, and you have to keep your ego in check. Does this applicant have a server's heart and the hospitality gene?

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

Winning awards ensures the program is legit. It's very easy for a buyer to overspend and bankrupt a restaurant. The wines should be selling and not collecting dust. Are guests mentioning the wine program online via reviews or social media?

How according to you has the role of the sommelier evolved?

We're losing talent to the distribution side. To improve the quality of wine lists, more restaurants are revisiting the Head Sommelier role instead of the hybrid Restaurant Manager/Wine Buyer role.

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

Besides a studious work ethic, sommeliers have to know people. You have to be able to find out what the guest wants in a matter of seconds. An inner drive to hunt down and find the best wines for your list.

Your favorite places to enjoy great wine in London?

In New York, I enjoy Terrior and Corkbuzz.

What's the best part of your job?

When I taste a wine so amazing during service, it blows me away and I have to pause to appreciate it.

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What's the worst part of your job?

Sometimes I have to taste through dozens of bad wines to find the perfect wine for my list.

If you had to pick one red and one white wine as your personal best, which wines would they be?

Everyone can rattle off their favorite 1982 Bordeaux's and 2002 Burgundy's. These are two reasonably priced options. I still remember enjoying these over ten years ago. 1997 Francois Pinson Vouvray Silex, 2005 Bernhard Huber Schlossberg R GG Spatburgunder, Baden.

Any favorite food and wine pairing suggestions for London drinks enthusiasts?

For all the Curry House enthusiasts in London. Bleu cheese stuffed naan bread with Bual Madeira.