Sharon Tan

Working in a winery in BC, my role mainly focuses on administration and sales. This wonderful industry and community inspire me to absorb as much as possible. I just finished WSET Level 3, and I know I can pass, so I will further my career by taking the diploma. I hope to get to know more lovely people in the industry who share the same passion. Cheers!

Edcyl Jaye Corillo

Post Secondary Education:

2013-2014 George Brown College Culinary Skills

2014-2015 George Brown College
Culinary Management

Work Experience:

October 2015 - March 2017
Line cook, Rosewater Superclub.

March 2017 - June 2018
Events cook, Canoe Restaurant.

June 2018 - November 2020
Entremetier, Dailo.

June 2020 - Present
Line cook, Bar Raval.

Julisa Henry

A Culinary Connoisseur with a passion for flavour building. Specializing in Seasonings, Herbs & Spices.

Jaryd Spann

Sommelier at Maialino Mare in Washington, D.C. Certified Sommelier, CMS

Kiko Nakamaru Daudén

After working in the Restaurant Le Beaujolais, a family-friend's Banff restaurant in the summer of 2010, I started taking online wine courses from every provider I could find. I finally landed with WSET and dove head first into my Level 3, followed up with enrolling into Niagara College's Winemaking Diploma in 2012.
After discovering that my talents were not in the painstaking art of winemaking, I took some time off to find my career feet again - where I found some other roots and got married. I eventually managed a wine shop in Calgary, AB, and started a family. It's been a blur since then - between having more children, moving back to Toronto, and the pandemic. How does one re-start a wine career that barely took off before having kids?
I'm trying to figure that out, and that's why I'm here.

Yvonne Ho

I am currently a bartender but I have recently attained my WSET 3 and am looking to step into more of a restaurant manager/wine support role at the restaurant I work at.

Ellen Lainez

I am a Latin American wine educator with the goal of promoting and advocating for small and lesser-known wine regions, amber/skin fermented, natural and organic wines from around the world.

Uncorking, learning, teaching and loving wines and sharing them with the world.

Certifications
- Wines of Argentina Ambassador
- Wines of Chile Ambassador
- Wines of Croatia (Founder of the Croatian Wine Ambassador) First Ambassador
- Wines of Greece Ambassador
- Wines of Portugal Ambassador
- Italian Wine Scholar
- Spanish Wine Scholar

Shreeya Takoor

My name is Shreeya and I wish to expand my knowledge on wine and excel within the industry. I am currently working in web marking, but I have previously worked at The Wine Shop and Tasting Room as an Associate and Hostess. My interest in the wine grew as I learned about various grapes, regions and environmental factors that go hand-in-hand in producing an outstanding grape. I served flights over the bar and shared conversations with clients and I decided to enhance my knowledge on taking a wine course. I have completed the the WSET Level 3 and I look to gain more hands on experience in this field and the guidance necessary in pursuing a career in wine.

Christopher Mann

I am a grad from the University of Calgary where I received my BSc. in Biological sciences and a minor in Analytical chemistry. Soon after then I took a job in Kelowna as a cidermaker and took my Winemaking Diploma from UC Davis. I have since been working as an assistant winemaker and making things like piquette on the side! I have also completed my WSET2 and working on 3.

Linda Milagros Violago

I am a first-generation Filipino Canadian and proud Winnipegger. My path has been unconventional in an already unconventional field. I have been working in restaurants for over 30 years but did not like wine for about the first ten! But I found my way after moving to Vancouver, and took a WSET class, then the ISG Sommelier Diploma and then never looked back. Wine has taken me around the world and I've worked in in restaurants 13 countries and done four harvests, and worked briefly in a sake brewery during brewing season. The pandemic kept me and many others still and there was plenty of time to sleep, dream, read, and reflect. How I live my live - my values and choices - definitely inform how I buy wine and create lists and how I educate my team. What I learned in those 18 months of lockdown was that I can do more, and I am able to more. This has never been more true for me now, as the first woman to lead the wine program at a 71-year old family-run restaurant in Seattle, Washington. The wine program is only a little bit about wine and leveraging buying power (though that's still pretty fun), but it's challenging how we talk about wine, present wine, learn about wine; about who has been included and excluded in our spaces, and about making it fun and accessible for everyone at all levels.