Beverage Manager at the Barrington steakhouse and oyster bar in Halifax, NS
Manage wine list, wine inventory, spirits list, bar team and training sessions

Got started on this journey of learning and growth a couple of years ago :)
So far I've been able to work with and for some rad natural wine enthusiasts in the city, complete my WSET 1, begin my WSET 2, participate in Somme Factory tasting classes (level 1 & 2), and do some one on one blind tastings with a good friend who is going for their advanced CMS certification. It's like learning a whole new way to code switch and I am here for it haha!
Anywhoo, looking forward to the possibility to gain further mentorship!
<3

I have been in the industry for about 8 years, I started as a busser/food runner at Terroni, before transitioning to the bar. After my time there I worked at other establishments in Toronto gaining much experience in food, cocktails, coffee and wine. I am currently the bar manager at Alobar in Yorkville, Toronto and have found my passion for service, cocktails and wine. I continue to look for the knowledge and relationships that will help me further my career along and build more inclusive workplaces in our industry. Leading by example with my work ethic and willingness to to learn have always been at the forefront of my mind when taking on any new adventures in this wild life.

Cheers!

Currently head Sommelier and server at Treadwell Cuisine in Niagara on the Lake.
Graduated from the Canadian Association of Professional Sommeliers (CAPS) in 2016.
Court of Master Sommeliers Americas certified sommelier and received the Walter Clore scholarship and award for best score overall in the examination.
Always excited to learn and work in this amazing industry.

Ana Gallegos has a bachelor’s degree in tourism, is a certified sommelier and holds a WSET Diploma. Ana is the founder of Ana Wine Co, the first trilingual blog dedicated entirely to explore wine and spirits. Ana is a judge of international wine competitions, a regular contributor to international publications, and a manager at the Société des alcools du Québec, in Montreal, Canada. Originally from Mexico, she’s fluent in Spanish, French and English.

Young professional originally from Ontario living in Vancouver. Have worked over a number of years in the Casual/Fine-Dining Industry. Interested in learning more about wine to further myself in a career surrounded by wine.

wset level 2 award in wine & spirits
wset level 2 award in spirits
wset level 1 award in sake
canadian wine scholar
algonquin college sommelier program

currently selling wine & cheese @ good cheese in toronto's east chinatown.
former: the only cafe, publican house brewery, traynor family vineyards

from curve lake first nation, currently located in toronto.

Fell in love with wine working in restaurants, moved to Bordeaux for 8 months to study wine, pursuing my CMS certification next. Can’t wait to work in this amazing industry and learn more along the way!

My name is Cara.

Wine is completely in line with my studies in Art History.

Starting with your eyes, looking at a paintings compositions. I’m standing in a church is the painting a fresco or oil on canvas? Now I’m swirling my glass, is this garnet or am I seeing ruby? How is the viscosity? You see where I’m going with this…

Then it’s the feeling. How does this painting make me feel when I take it all in, am I looking at classic strong Renaissance figures by Michelangelo- masculine, austere and so impressive. Or is there more finesse to them, the figures look softer and their faces more expressive- I’m thinking this must be a Caravaggio. This comparison might be how I’d differentiate Sangiovese and Nebbiolo. Sangiovese bolder, earthier and higher in acidity while Nebbiolo more fruit forward, definitely rose elements and higher tannins. They each hold their places, objectively similar but, also, so different from one another.

Finally, history and geography is key. Where was this painting made? What is the historical importance at the time? For what family was this painting commissioned for? Similar questions help us understand wine too. What region does the wine come from? Are these old vines? Where do these vines face? Are these new winemakers who have taken over the vineyard?

My passion for food and vine grew into a profession in fine dining working in the Alo Food Group. However, just like the Art World the Wine World has made little space for black, indigenous and brown people (BIPOC). We have to work twice as hard to hold our space in the Wine World, or to even be considered. So I’m here to change the culture.

A global traveler, Arashasp Shroff is based in Toronto, Canada where he works at the CN Tower as the Beverage Manager and Sommelier; Arashasp oversees a beverage program of over 500 wines for the highest cellar in the world per Guinness book of records.
He was nominated and won the prestigious, “30 Under 30, Ontario Hostelry Institute Award 2019, Global Young Zoroastrian of the Year and recognized as a rising star in the Toronto.

An alumnus of the Culinary Institute of America, New York, as well as George Brown College, Toronto; Arashasp has received the Wines of Spain Award, Future leader of the industry award. He has also been invited to sit on the Professional Advisory Committee for George Brown College, is the Secretary for the World Zoroastrian Chamber of Commerce Chapter in Ontario, and mentors Hospitality/ Food & Beverage Management students.

In his spare time, Arashasp is a columnist Hamazor Magazine Worldwide & the Canadian correspondent for Parsi Times, a local newspaper based out of Bombay, India.

Arashasp is a regular swimmer, practitioner of yoga & meditation, practices kickboxing and bringing people together through food and beverage. He also passionate about writing, learning about viticulture, blind tasting, and enhancing his own knowledge about the Hospitality industry.