Nikolas Giannopoulos

Sommelier profession has very deep roots into the history of this world, going back to Ancient Greece and Ancient Rome. Today, the sommelier is a multitask executive, and plays crucial role for the financial, operational success of a restaurant business with simultaneous excellence in service and guest satisfaction. A modern sommelier should have knowledge not only in wine trends all over the globe, but to be aware of other drinks like beers, Sake, coffee. Also to have a spherical knowledge on cigar production and to be aware of all the culinary trends and the most celebrated chefs and chefs who have the strongest influencing capacity. A top modern sommelier must be elegant, well-groomed, nicely dressed, polite and positive. Humbleness is another element, that differentiates a top sommelier from a good sommelier. A modern sommelier should focus on the guest needs and likes and adjusts his/her suggestions accordingly, but some other times must be ready to offer interesting wines/beverages in order to give the opportunity to their guests to make a "mind and palate" flight over the vineyards of the world and dive into history and aromas. Sales skills are very important for his/her success, as is also financial skills and cost control analysis ability. At the end the most important point is to create unforgettable experiences for their guests with a magical show like an actor, by decanting an old red wine or impressively opening a bottle of Champagne. A guest smile is always the greatest reward.