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Juanita Diusaba Yusunguaira
I have felt a strong connection with wine since childhood. One of my fondest memories is sitting at the table with my family and a bottle of wine. It was my father who introduced me to the fantastic culture of wine. My father is a writer, and his job took him around the world. He would bring back bottles of wine to show and share with me the story behind each wine with the hope I could come to know the places he visited.
I decided to pursue wine as a career because it became my passion. There is an element of constant learning in the world of wine and it motivates me each day. I love how wine transports me to places without me having to physically be in that place. The language of wine is diverse yet universal; and it gives me a hands-on approach to study, and the ability to practice my skills in state-of-the-art facilities, all within the world-renowned status of the wine regions themselves.
I began traveling to other countries including Sweden, Denmark, Chile, Argentina, Spain, the United States, and the United Kingdom. I came to understand how art, diversity, nature, food, wine, and languages meet at various intersections to shape the individual experience. My passion for wine began to emerge.
Initially, it was my introduction to the food industry, specifically as a pastry chef, that enabled me to develop my connection with the wine. I focused on creating recipes, learned how to balance flavors, and discovered new approaches. While I found this work to be fulfilling, it was when I began learning how to pair food with wine, that my passion allowed me to reach new heights.
I became curious to understand more about wine, specifically the winemaking process. My first hands-on experience in vineyards and wineries began in Chile and Argentina. I began work in vineyards in Mendoza and this furthered my interest in the winemaking process. I gained an appreciation for the entire process, from grape to bottle all the while learning how variables can affect the production and taste of wine.
Juan Eduardo Reza Santiago
I am from Mexico City, but my wife and I moved to Canada almost 4 years ago. I have been working for PondView and Bella Terra Vineyards since then. I started as a Sales Associate, then got promoted as a Retail Supervisor and two years ago I was promoted as the Retail Manager. Over this time, I worked hand by hand with Food Safety procedures, and wine operations. In 2022, I completed the Introductory Sommelier Course and Examination by The Court of Master Sommeliers. One year before I successfully finished the VQA Ontario Wine certification by Brook University.
While in my home country, I studied a Bachelor's Degree in Gastronomy Administration and a Sommelier Certification. I possess extensive work experience of more than 4 years in the Food and Beverage industry as I worked as a Restaurant Supervisor for 3 years and 1 year as a Jr. Sommelier.
These opportunities were an excellent learning experience and allowed me to practice my ability to pay attention to details, perform tasks and duties efficiently and ensure customer satisfaction.
Experienced multi-tasker with a high attention to detail, and a proven track record of producing high-quality and dynamic VQA Ontario wines. An energetic and hardworking individual with the ability to communicate effectively and think laterally
I've been working in the service industry since I was 18 years old; serving, bartending, and selling wine in bottle shops. Within the past 5 years I have gained a passion for wine and enjoy making wine more approachable or less intimidating for customers. I was encouraged by my old boss and a few restaurant owners to enter the Sommelier Factory last year. I'm currently enrolled for the Certification Program to become a Sommelier and am excited on what's next to come!
As an individual who really values education and personal growth, I have earned both a post secondary Undergraduate and Master's degree in business. After earning a spot with Vinica to complete my WSET levels 2 & 3, I went on to become an On Premise Territory Manager in Vancouver and Whistler. I truly enjoy meeting new people, fostering relationships and communities, volunteering, and playing sports.
As I begin my journey into the wine industry, I'm moved by a profound passion for the art of winemaking and a deep admiration for the patience and dedication this venerable craft demands. My current roles as a PhD candidate in psychology/neuroscience and an experienced software developer bring curiosity in my approach to the wine sector. With a strong desire to produce and share unforgettable wines with the Toronto community, my goal is to secure a meaningful role in the wine industry where I can put my distinctive skills and perspective to work. The prospect of blending my passion for wine with my existing skills to create an exceptional wine experience for the people of Toronto is an exhilarating opportunity I look forward to embracing.
I'm a international student currently studying at Fanshawe college pursuing post-graduate on hospitality and tourism operation management. Been in love with the hospitality industry from a young age looking to extend my knowledge in the field of wine as well as spirits and beers.
I worked at several French restaurant in Japan for 10 years and I came to Canada three years ago.
I graduated George Brown college Food and Beverage Management.
I love working in a restaurant and introduce great wine for guests.
I want to have community and study together. Thank you.
I am a sommelier at Stock TC restaurant in Toronto, currently preparing for the CMS Advance, I also have WSET level 3, Italian Scholar Guild, French Scholar Guild and Catados de Piscos.
I am fascinated with the wine industry and have decided to take my hobby a little more seriously this year and begin my wine education. My background is in structural engineering but I love to learn about the different regions and the way the soils/climate influence the growth of the vines.