I worked within the wine industry during 5 years, in the commercial part. I always enjoyed being specialized within wine and decided to improve my wine knowledge trough wset courses

I have worked for the food and beverage industry since I was very young and was always curious about how the food was made. Later on I became interested on how to find the perfect wine paring. While working in a high end restaurant, my passion started to develop and I found myself excited to share my knowledge with customers to create a memorable experience for them. That is why I decided to take a business degree in hospitality which then lead me to complete a Sommelier diploma. After working for a few years in the hospitality industry, I decided to expand my wine education. My husband and I moved to Canada to study the Winery and Viticulture Technician program at Niagara College. I graduated in April 2022. One of my favorite things about the program was the hands on learning that allowed me to develop important wine skills such as sensory evaluation of wines, advanced winemaking, vineyard management, wine chemistry, microbiology, organic chemistry and lab analysis. So far I have worked 3 harvests. The first one at Stratus Vineyards and the second and third were at Domain Queylus. I am very lucky because I have worked with very talented winemakers and mentors.
My husband and I are wine travelers. We have traveled to Burgundy, Champagne, Rivera del Duero, Rioja, Porto and Dao. We enjoy listening to the winemaking stories and getting to know the culture. I love the connection that wine has with nature and people. I found fascinating how everyone collaborates together to produce a great wine.

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Allow me to whisk you away on a journey through my experience and passion, as we embark on
a compelling narrative that showcases my readiness to contribute to your company’s voyage of
excellence. Just as a maestro conducts an orchestra, I aspire to orchestrate innovation and
collaboration in every role I take charge of. "Currently, a student of Hotel Operations Management at Fanshawe college Toronto Campus where i am enriching my skills and knowledge in the food and beverage industry.

As a seasoned professional with 5 years of traversing the realms of food & beverage service,
customer service, and banquet events management my voyage has been studded with
luminous accomplishments like Global Exposure(USA, Europe, Middle East, India), Post
Graduation Diploma In Hotel Operations management from Switzerland, Association with
global luxury brands like Marriott International, Taj Hotel Group, Governor West Bay(Doha),
Alumni of top five hospitality institutes globally have shaped me into an expert navigator of
challenges. I adroitly steered a team through tumultuous currents, achieving a crescendo of my
professional goals that resonated throughout the industry.

In the symphony of success, I have honed my skills in harmonizing customer service, certified
by “PRUD HOMME” beer master’s Level-1 and looking forward to pursue WSET Level-2, operational
efficiency, implementation of technology, hospitality operations, food and beverage industry,
cross-functional melodies, leading teams with an ensemble spirit, and composing solutions that
strike the right chord. My ability to continuously learn has empowered me to sculpt intricate
melodies of efficiency, elevating operational harmonies to a crescendo of productivity.
What truly resonates with me is your organisation’s resplendent reputation for organizational
values, employee care and positive employee feedback, a beacon that beckons me to join the
harmonious resonance of your orchestra. Your commitment to work ethics mirrors my own, and I
am excited about the prospect of co-creating symphonies of success together.

I am enthusiastic to share more about my symphony of skills and experiences during a
captivating conversation. Let us join forces and create a masterpiece that echoes in the annals of
your company’s history.

Regards,
Soorya Manohar

Wine and Spirit Education Trust, Cambridge Uk
French Wine Scholar Guild
Current: Champagne Master
Current: Southern Italian Wine Scholar Guild

Originally from Bogotá, Colombia, a creative thinker with a background in art, fashion and customer service whose experience, welcoming personality and love of wine is ideal for helping curate unique experiences in the hospitality industry. A supporter of responsible viticulture, natural winemaking and equitable restaurant practices.

I was honoured to be part of the opening team of a few spots around the city, experiences that not only taught me great values but helped me to efficiently implement systems adaptable to different platforms.
Part of the opening team at Comó Taperia followed by the opening Published On Main, a position that I left for an amazing opportunity to complete my WSET 3 Award in Wines with the Vinica Education Society. Soon after completing my wine education, I took over as General Manager at the now Michelin-star restaurant, Barbara, where I helped curate a small BC wine and cocktail program. I was most recently running the show at Cafe Kitsune where I was helping them launch their nighttime program & pop up music series and at Vignette wine bar where I took the role of Assistant general manager/sommelier.
I am currently the wine director for Collective Hospitality.

Wine lover, hospitality worker, hiking and fishing!
WSET 2 Award in Wine

I ran the Beverage program for a restaurant group

Greetings of the day,
To speak about my profile related to the beverage industry, I have a beginner's experience in wines and spirits with a qualification from Barstarts & Barsmarts issued by Pernord and Richard, USA. I am very keen to learn about this industry from bottom to top, which includes winemaking, manufacturing, sourcing and everything about the wine world.

My My name is Christine Omollo from Nairobi Kenya.Kenya is based in East Africa .There is a major wine Potential in Kenya though the wine Knowledge is very minimal thus the need for me get a mentor as I have now started my own Business of importation.
As a startup I need alot of guidance.
are new in wine drinking and with the complexities in wine this has created need for its education.Most Kenyans think wine is either Sweet red or Sweet white meaning they have very little know how.
Being a tourist destination and a hub for most International agencies ,the food and drink served to the expatriates and the tourists in restaurants and hotels should be on point.And because of all this I would like to expand my wine knowledge so that I can come back home and Educate the stakeholders about wine.