DECEMBER 2023 ASI MAGAZINE
Crafting a Profitable Wine List:
op sommeliers don’t curate lists purely out of self-interest. Ultimately their role is to ensure the beverage programme harmoniously blends with the cuisine, appeals to their customers and is a profit center. We asked three notable sommeliers about their strategies when developing wine lists that combine these elements.
Bernard Lemoyne
Despite his relatively young age, Terry Kandylis has been a prominent figure in the UK sommelier scene for more than a decade. The Evia, Greece, born Kandylis has worked at several notable restaurants including Heston Blumenthal’s The Fat Duck, The Ledbury and as Head Sommelier at 67 Pall Mall, after which he spent time as Group Wine Director for Caprice Holdings vast number of London eateries before return to Noble Rot, a trio of London based ‘shrines to the vin.’ In 2016 Kandylis was awarded the distinction of UK Sommelier of the Year.
Zambia-born Bernard Joseph Lemoyne is the Head Sommelier and General Manager of Ottawabased Atelier, a prestigious restaurant in Canada’s capital city. Lemoyne began his hospitality career in a kitchen while studying criminology at the University of Ottawa. Ten years later he completed his sommelier programme at a local college, before pursuing the Master Sommelier title. Eleftherios Hanialidis MS has enjoyed a long and prosperous career in the hospitality industry as a Head Sommelier and consultant. He is an ASI Diploma (Gold) recipient and Certified Sommelier through the Court of Master Sommeliers. He was awarded the title of Best Sommelier of Greece in 2020.
Crafting a Profitable Wine List
T
FEATURE ARTICLE
how three leading sommeliers make the most from their wine programme
13
