The SOMM Journal

August / September 2015

Issue link:

Contents of this Issue


Page 81 of 132

{ entrepreneuring } "In the old days, people would stay with one or two places for years and years, but today we have new concepts that didn't exist. Sommeliers have other things they can do; the opportunity is out there." —Scott Harney, Bascule Wine Bar Although they are admittedly not household names, many sommeliers are parlaying their success as someone else's employee to become their own boss—and their own brand—with a slew of entrepreneur- ial projects. Most visible of this trend is Aldo Sohm. The longtime Sommelier of New York's Le Bernardin launched a new venture in September 2014, in partnership with his current col- leagues, Chef Eric Ripert and owner Maguy LeCoze. Aldo Sohm Wine Bar is located across the alley from the original restaurant, but operates with its own separate wine list, menu and distinctly casual vibe. The new space has been likened to being invited into Sohm's living room—vastly different from the formal, white-tablecloth service found at Le Bernardin. Moreover, the 43-year-old has pursued success in numerous spheres, making Grüner Veltliner under a joint label, creating a custom wine opener with Château Laguiole and serving as Brand Ambassador for Austrian stemware producer Zalto, which, not surprisingly, are the glasses of choice for Aldo Sohm Wine Bar. THE SOMMELIER AS BRAND SAVVY SOMMS ARE MAKING THEIR MARK OFF THE FLOOR by Tracy Ellen Kamens, Ed.D., DWS, CWE In addition to being Sommelier at Le Bernardin, Aldo Sohm also pursues success in other spheres. THOMAS SCHAUER STUDIO FOR PHOTOGRAPHY { }  81

Articles in this issue

Links on this page

Archives of this issue

view archives of The SOMM Journal - August / September 2015