Lukasz GÓRSKI Poland

A member of the Polish Sommeliers Association since 2019, for almost two years now, Łukasz has been Sommelier at “Butchery and Wine” in Warsaw where food is a passion. The restaurant sticks to the principle that good meat is the meat they know. Under Łukasz’s guidance, in the wine list can be found almost 200 wines imported not only from large vineyards but also from small, less-known producers, the often being known personally. The list has won recognition from the Michelin Guide and the wine trade press. A credit to the Sommelier!

Tobias TOFF Germany

An Austrian national, Tobias has been Sommelier at Hotel Kronenschlösschen at Eltville since October 2022. He is also studying for a degree in International Wine Business at the Hochschule Geisenheim University. Germany's “best wine lists” organised by Star Wine Lists saw Tobias’ establishment jointly win the Best California Wine List with the accolade “A rare wine list with a great depth in back vintages and some amazing producers available at a fair price.”

Gianmattia GIORDANO Australia

Assistant Head Sommelier at Rockpool Bar and Grill Sydney where he has been since April 2021. Rockpool has one of the country’s finest wine vaults. Working at the esteemed Sydney steakhouse is the “Holy Grail” for many Sommeliers. To be promoted within its Sommelier ranks is a wine-lover’s dream. Rockpool encourages team members to undertake professional development and supports these endeavours. Italian-born Gianmattia said, “I want to develop my Sommelier career at Rockpool. I work with a very strong and talented team and I have the opportunity to work with one of the best wine lists in the world. One of the things Gianmattia enjoys most about working at Rockpool is “being able to learn every day something different about this vast world of wine. I enjoy taking care of our guests and guiding them with their wine choice. When your guest is happy about what they have been recommended, especially after long research, it is the best reward.”

Eric PALMER United States of America

Eric Palmer grew up near Philadelphia and got his first job when he was 14 at McDonalds. He worked a variety of jobs, but after “falling in love with wine” he decided to take the Court of Master Sommeliers Introductory Course followed by studying Beverage Management at The University of Massachusetts and an internship at Blantyre, a small Relais & Chateaux resort in New England. It was here he realized the possibility of wine as a career. In 2020 Eric moved to Atlanta, Georgia, to help open The Chastain restaurant. Under the mentorship of Beverage Manager Juan Cortes, Eric rose to the position of Assistant Sommelier and helped develop a programme that won a Wine Spectator’s “Best of Award of Excellence”. In 2022 Eric joined Perrine’s Wine, an independent retail shop with two locations. An active member of Atlanta’s vibrant wine community, Eric participates in multiple tasting groups, works wine dinners and events throughout the city, and mentors those studying for the competitions and exams.

Jeno DEL TURCO Belgium

Since June 2022 Jeno has been Head Sommelier of Restaurant Ukkel at the Michelin 2-star Le Chalet de la Fôret at Heden. He commented, “As a Sommelier, I love new challenges where I can learn. This is the main goal for me, to broaden my knowledge and experience. I am a very flexible person with a lot of commitment, which means that I can easily adapt to different situations.” Jeno’s latest accolade: he was elected as 2023 Sommelier of the Year for Brussels.

Tran HUY Finland

An energetic professional with a comprehensive background in restaurant operations, customer service, beverage sales, and wine, Shift Manager Huy deputises for the Head Sommelier at the Lucy in the Sky Restaurant in Espoo. Huy said he is participating in the competition because it is not only a way to test his knowledge and abilities therefore a platform to showcase his skills and gain recognition for his passion for wine. It’s also an opportunity to connect with like-minded professionals in the industry. Through such competitions he says he can receive feedback from experienced judges, which will undoubtedly help him to enhance his skills. It's not just about the competition”, Huy observed, “it's about the journey and the growth that comes with it.”

Melina SOULAVIE Great Britain

Following a degree in Culinary Art from the University of' Angers, Mélina trained as a Sommelier at the University Wine School in Tain l’Hermitage. She is now Sommelier at the Michelin 3-star restaurant “Hélène Darroze at The Connaught” in London where the famous chef's haute cuisine is served an elegant hotel dining room with wood panels and colourful fabrics. Before moving to work in the UK in July 2019, she was on an internship at Scarlett Café & Wine Bar, a French restaurant in Hong Kong. Once in the UK she has had spells at Le Manoir aux Quat'Saisons, Davies and Brook and The Ledbury before joining the team at Hélène Darroze in July 2022.

James Jungin LEE Korea

Sommelier at KORII Restaurant from March this year, Jung-in was previously at the Michelin 2-star Restaurant Joo Ok. He has attained WSET Level 3 and is a Certified Sommelier through the Court of Master Sommeliers America. At KORII Korean innovative cuisine is intuitively expressed and philosophically solved. The desire is to serve as a link that connects new experiences, spaces, culture, art and tradition rather than just being a restaurant for food. Based on Korean ingredients, recipes from the East and West are added to show the chef's cooking skills and colours on the plate. Jung-in is enjoying the challenge of matching wines in a similarly innovative way.

Voon Ping CHIN Malaysia

Having first gained a Diploma in Culinary Arts Voon followed this with a a Bachelor of Science (with Honours) in Culinary Management - both from Malaysia’s Sunway University. Voon is passionate about the food and beverage industry. In 2021, following promotion at Table and Apron Restaurant in Petaling Jaya, he relished a role to develop the restaurant’s wine offering, which was followed by a similar role at DC Restaurant by Chin. All the while he acts as an independent wine consultant for establishments wishing to improve their wine lists.

ROGERIO MONTESINOS MARTINEZ Mexico

Sommelier at Nobu Hotel Los Cabos in Cabo San Lucas since December 2022, Rogerio oversees the wine and sake fine dining service in the four restaurants in the hotel. In charge of the administrative tasks associated with being a Sommelier, such as supplier orders, monthly inventories, wine list preparation, he has a 400 bin cellar to manage. Furthermore, he tutors private wine and sake tastings for hotel guests and is responsible for restaurant staff training. A food and beverage enthusiast, among his academic achievements are a Masters Degree in Hotel and Restaurant Management, a Culinary Bachelor Degree and a Sommelier Associate Degree.

Lars KLEVERLAAN Netherlands

Holding a degree in Hospitality Management, Lars has been Assistant Sommelier at the Michelin 2-star Restaurant Flore in Amsterdam since December 2022. The restaurant also holds a Michelin green star as a result of being entirely devoted to the Chef’s philosophy of “conscious fine dining”. A fascinating and original approach to nature emphasises sustainability. Lars enthused, “I’m incredibly proud of the team and especially looking forward to contributing to improving our level instead of only showing it off. Exciting times lie ahead!”

Magne GAUT Norway

Along Trondheim’s only avenue you will find Le Bistro - a small piece of France in the middle of the city. Customers come to enjoy food and drink inspired both by local ingredients and by French cuisine. Since July 2021 Magne is the bistro’s Sommelier, having previously trained and gained promotion at Rom Og Kjøkken, also in Trondheim. As well as ensuring a top-quality wine service to match the à la carte menu, Magne also runs wine courses through work and privately. An avid reader of books on food and wine, for fun when he has the time he plays the viola and piano.

Fang-Wei SU Taiwan China

Assistant Sommelier at the Michelin-starred Bistro Le Jardin from July 2022 to the present day. 2023 has been a successful year for Fang-Wei given his First Place “Rookie of the Year” in Taiwan’s blind tasting competition and of course being the Winner in the Bailliage of Taiwan’s National Final of the Jeunes Sommeliers Competition. A must-visit destination for oenophiles, Bistro Le Jardin boasts an extensive wine list of over 600 choices by the bottle, 30 by the glass, plus even more in half bottle and carafe.

Kaya SERT Türkiye

Kaya gained a Business Administration Major from Istanbul University’s Political Science Faculty. He then worked as a Real Estate Consultant for two years before joining the Marriott International Şişli as a Bartender. He completed a Culinary Arts Academy Professional Bartending and Mixology course but when the pandemic happened he had to leave the Marriott. Concentrating on self-improvement he took a City and Guilds Level 2 Certificate and passed WSET 2 with Merit. Currently (since July 2022) he is Senior Sommelier at ROKA, Istanbul’s well-known Japanese restaurant situated at Galataport overlooking the Bosphorus.