Educating Sommeliers Worldwide.
By Beverage Trade Network
I have been in restaurants for 25 years and working in wine for 15 years. I have worked in every facet of the industry except production. I spent eight years in NYC working at Gramercy Tavern and Eleven Madison Park as the Assistant Wine Director. I came to SingleThread in November 2019.
I am the Executive Wine Director, I oversee all beverage-related operations at our restaurant and other operations. I work service every day and play a significant role in managing the day-to-day and future strategic planning of our company.
Their goal was to make SingleThread a "legacy" restaurant and I encouraged them to invest heavily in our future and I would make sure that we could get the allocations we needed to attract the kind of wine spender we needed to ensure a very profitable wine program.
SingleThread Farm Restaurant Inn
Don't make me micromanage their reps. Most of my reps are not great at their jobs, and the one I spend the most with is my worst. The amount of time and energy I have to spend to make sure that my orders are received and correct is a total waste of my time. Their management should reach out to me to see if I am happy with my rep. I would fire them in a heartbeat.
Making sure my emails are answered and caught up. Making sure my team feels supported and we share a clear vision of where we are headed.
Making sure it's delicious.
Humility is the most important role to be a great sommelier.
Sales goals, inventory turns, and cohesiveness.
Good listening skills, confidence, and wine knowledge.
Getting to be creative.
Andrew ‘Rusty’ Rastello spent his formative years working in restaurants learning about wine in Phoenix, Arizona. His passion for wine was ignited while working with the 200-page wine list at Kazimierz World Wine Bar.
Dealing with employees that are immature.
1964 Henri Jayer Beaumont and 1967 DRC Montrachet
Something new! Too many sommeliers fall back on pairings that have been done before.