WSET 2 with distinction thru Napa Valley Wine Academy. Will level up to 3 this year....

Education:
Wine management program at Niagara College
WSET level 2&3
CAPS program at George Brown College -Certified
CMS certified
Advanced course at Somm Factory
Professional:
E11even Restaurant Stage Sommelier
Don Alfonso 1890 Sommelier
Blueblood Steakhouse Sommelier/Manager

I have graduated in Microbiology and Oceanography while working in the restaurant industry. I was inspired by all the different types of wines The world had to offer and how climate had so much to do throughout the process and end product of wine so, I started learning wine more in depth. I enjoy drinking and selecting bottles for guests with environmentally conscience backgrounds and great stories. My interdisciplinary science background within restaurants and science gives me a unique perspective on climate change within the wine industry and I would like to contribute in many ways to improve all facets from farm to glass.

Working in wine on the hospitality end as well as the business side of things, currently based out of Vancouver. I graduated from Concordia University in Montreal with a BA in Honours Sociology, and have steered my career towards the hospitality industry. I am a life long learner and I believe in passionate leadership with a focus on strengthening and supporting our local communities. People are our greatest asset.

Hi There,
My name is Bhaskar Garg. I am from Punjab( INDIA). I have done Bachelor of Commerce, Graduate Certificate in Financial Planning Services, and Advanced Business Management in Alcohol beverages.

Graduated from Niagara College in business sales and marketing and now enrolled in beverage business management. Hoping to one day land a job in marketing for the beverage industry.

A lover and learner of wine, food and fun!

As someone who’s been working in the industry for over 7 years mostly as a server, I have realized how important it is to educate myself on wine not only to provide helpful information to guests, but also to enjoy the wine the best way.

Currently, I am working full time at Aburi Hana where people can enjoy seasonal Japanese tasting menu and well-coordinated wine pairing. Since the menu and pairing change every two months, it now becomes inevitable to have strong fundamentals on wine in order to fully understand how the pairing works with the food.

I would like to take this opportunity to extend my knowledge and be on top of wine game.

This journey will be awesome and delicious, and I can’t wait to nourish myself with a structured wine education.

Nick has made a name for himself in Toronto's Wine Community over the last few years as the Sommelier at Peter Pan Bistro and Peter Pantry, where he leads a passionate team of wine people.

He is committed to creating an environment where wine feels accessible and free of gate-keeping. He loves meeting new wine people, from winemakers to sommeliers, and especially wine nerds who love geeking out about dornfelder or falanghina.

Nick is certified with the Court of Master Sommeliers where he was awarded the Walter Clore Scholarship for scoring highest in his exam. He is currently pursuing his Advanced Certification as well as studying Sake in his 'spare' time.

I am currently working in an amazing alcoholic beverage company and I am also taking part time Seneca program for Supply Chain Management. I'm still new to the industry (just one year and five months) but I am always eager to learn to improve my skills and knowledge as well as build more connections.