The Atlantic Hotel’s Sergio dos Santos excels once again in the annual Sommelier of the Year Competition
The team at Jersey’s Atlantic Hotel (www.theatlantichotel.com) are this week celebrating the news that Sergio dos Santos has made it through to the regional finals of the Academy of Food and Wine Service’s prestigious Sommelier of the Year Competition 2014 (www.sommelieroftheyear.co.uk).
The 2014 regional final will take place at the Westbury Hotel, London on Tuesday 6 May when Sergio, who has reached the national finals on three separate occasions in recent years, will once again compete against the very best in the industry with the aim of doing even better this year. The successful sommeliers from the regional finals will go through to the national final which will be held in London on Thursday 12 June.
This annual competition, which is sponsored by Champagne Moët & Chandon has been running for over 30 years and recognises the essential role played by the sommelier in a top restaurant. Entrants are judged on a range of topics including their knowledge of wine, business acumen and their ability to cope in a high-pressured environment. Candidates have to complete a written paper and a blind tasting along with practical service tasks.
Commenting on Sergio’s success, The Atlantic Hotel’s Owner and Managing Director, Patrick Burke said, ‘All of us at The Atlantic are very proud that Sergio has been shortlisted once again to compete amongst the top sommeliers from some of the best restaurants in the country. This achievement is testament to his hard work and dedication and accolades such as this can only serve to enhance Jersey’s growing reputation in the restaurant world.’
Sergio dos Santos trained as a sommelier at Le Thalassa, a traditional restaurant in his hometown of Lorient in Brittany. He joined the team at The Atlantic Hotel in 2007 and his previous experience includes working at the Hôtel Million in Albertville, the Hotel Majestic ”Villa des Lys” in Cannes and the five-star Chewton Glen Hotel in Hampshire where he worked alongside Master Sommelier Gérard Basset.
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