I host intimate food and wine events in Toronto through my passion project, Tinker Taster Savour Spice. For my events, I not only curate the menu and wine pairings, I also do the cooking, the hosting and facilitating, and the serving - a full service!

Good afternoon! I was informed of Vinequity through a friend. She has recently completed her level 3 WSET, and has inspired me to pursue my interest in wine, and take it to another level. I would love to participate in any events, or activities that might occur. I appreciate what you’ve put together here!

I’m passionate about wine, hospitality, and customer experience. Currently pursuing my WSET Level 3 at George Brown College, I’ve gained hands-on experience as a wine merchant and junior sommelier, working across retail and private clubs. With a strong background in wine sales, marketing, and service, I’m focused on building a career in the beverage alcohol industry. I'm excited to continue growing, with future goals of completing the WSET Diploma and making wine more accessible and inclusive.

Interested in learning more about wine, especially natural wines made locally.

I am Cindy Azua Vasquez, a 31 year old Chilean woman, born and raised in Quebec. I travel the world throughout the year to support my personal winemaking project in Itata. I discovered my passion for everything that surround wine and I developed a love for amphorae and skin contact whites throughout four vintages in Panteleria with Jacopo Bianchi. I have been working in Itata since 2019. In 2020 I started my own project and since then have been working with same grape growers. I am looking forward to having my own small vineyard one day. Additionally, I have worked in Canada, Austria, Slovakia, Peru and northern Chile. My relationship to each process is of utmost respect and intimacy. I am learning and practicing bio-dynamic agriculture, focusing on regenerative, permaculture, and biodiversity approaches through respect and connection with mother earth. I am constantly looking forward to improving my knowledge and skills to contribute to a healthier future

In 2017 I began KÜHL WINE, a journey to tell winemakers stories. KÜHL WINE as designed to be a collection of compelling visual essays about these stewards of the land. These bespoke stories will resonate with a growing cohort of BIPOC individuals. Members of the BIPOC community face personal/professional challenges mirrored in the winemakers’ stories. The stories are taut and concise yet revelatory, offering keen insights into the daily reality of winemaker’s lives. Blending images of the lush rolling hills of the wine country with winemaker’s stories told in their own relatable words. These stories reveal…what drives them , what motivates them, what sustains them… as they pursue the art and science that is winemaking.

Watch the trailer @ https://www.youtube.com/watch?v=-Nvenv5RVMw.

If you are interested in discussing how we could collaborate on this project I would welcome continuing the conversation.
Bentley Miller
Bentley@kuhl.wine

Throughout my career, I have consistently strived to excel in visual storytelling, blending creativity with technical expertise to deliver exceptional results. My work is grounded in a deep understanding of lighting, composition, and camera operations, enabling me to elevate the artistic integrity of each project I undertake. I am committed to producing high-quality visuals that meet both creative and production standards.

In have studied food & beverage management at George Brown College. I took several wine and hospitality related courses during this time. Sadly, I wasn’t able to write the WSET 2 due to COVID restrictions at the time, but I am actually about to write it this April! I have a passion for wine (especially Greek wines) and would love to open my own wine shop one day. I would love to continue to learn about biodynamic wine making methods and soil regeneration. Additionally, I really hope to take a WSET 3 course at GBC once I can afford it!

I'm currently a Master of Scotch (Level 3) candidate scheduled to sit for my next exams as part of the Council of Whisky Masters' 2026 cohort. As a recovering academic, I aspire to use my knowledge and skills to help build an inclusive whisky community globally as a whisky writer and educator.

Began working in the Okanagan wine industry as a tasting room associate summer position in university while I completed my geology degree. After several years working in my chosen career, happenstance brought me back to the wine industry in 2018 when I opted to take a few viticulture courses at the local college. Have been working in viticulture ever since.

I’ve worked in the hospitality industry for over. decade and am not dedicating myself to learning more about wine.