The SOMM Journal

October / November 2016

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Page 62 of 132

62 { THE SOMM JOURNAL } OCTOBER/NOVEMBER 2016 { q & a } Joseph Phillips: Thank you for taking the time to meet with me. Tell me about the wine programs you oversee at SLS Las Vegas. Chloe Helfand: At SLS Las Vegas, I oversee the wine program and work the floor nightly at Bazaar Meat by José Andrés. I also create the wine programs with boutique wine lists at Cleo and Katsuya, SLS's other award-winning restaurants, which each offer more than 40 wines. Additionally, I oversee the wine program for the resort's other restaurants Southern Glazer's Joseph Phillips, MS with Chloe Helfand at Bazaar Meat at SLS Las Vegas. "Working on Balance" SOUTHERN GLAZER'S WINE & SPIRITS MASTER SOMMELIER JOSEPH PHILLIPS INTERVIEWS CHLOE HELFAND, LEAD SOMMELIER FOR SLS LAS VEGAS photo by Mona Shield Payne Chloe Helfand is currently Lead Sommelier for the SLS Hotel Las Vegas. With more than seven years in the hospitality business, Chloe began her training as a sommelier at David Burke Restaurant at the Venetian Hotel and later as Wine Manager at Wynn Las Vegas. Currently, Chloe is working towards her Advanced-level certification through the Court of Master Sommeliers. We recently met at Bazaar Meat by José Andrés inside SLS Las Vegas to talk about her role as a lead som- melier for the resort. Q:

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