“ The modern sommelier may be one of the most invaluable restaurant professionals…many are committed to offering their diners wines that are friendly to the wallet as well as the palate. And far from an employable indulgence, the right sommelier can actually add greatly to your bottom line.”
“ A sommelier's role is much broader than working only with the wines, and must encompass all aspects of service…”
“ A dedicated sommelier can have a profound effect on
your bottom line by enhancing beverage service…”
“ Even if you strike a break-even position with a sommelier, you have added value for your customers and it’s very likely your overall wine program will benefit your restaurant’s turnover in the long run”
There is a direct link between hiring a sommelier and an increase in the average spend per head in a (fine) dining outlet as a result of this hiring
Qualified in wine and beverage service (Sydney Wine Academy); Viticulture and Vineyard Management (University of Sydney)
Almost 10 years experience as a working sommelier in fine dining
Specialising in wine and food pairing (focused on regional Indian cuisine) and wine education
Executive Board member of the Australian Sommeliers’ Association (NSW) 2001-2006
Chair of the Education sub-committee (2005)
Executive Sommelier – Abhi’s Indian Restaurant (2000-2003)
Executive Sommelier/Assistant Manager – Aki’s Indian Restaurant (2003-2007)
Established a wine list and comprehensive wine program for a staff of approximately 20. This involved:
Conceiving a wine program for a start-up fine dining restaurant.
Creating a list of approximately 40 wines and growing it over a period of 4 years to approximately 160 wines including signature cocktails, beers, aperitifs; fortified wines and digestifs. (This wine list won a prestigious ‘1 wine glass’ in the Tucker Seabrook Wine List of the Year competition 2005).
Conducted regular staff training sessions including food and wine tastings in conjunction with the chefs.
Implemented wine promotions in conjunction with suppliers (including a month-long pouring of a vintage prèstige Champagne in conjunction with the Champagne house Gosset; and the launch of the 2004 vintage of Leeuwin Estate ‘Art Series’ Chardonnay, paired with specific Indian dishes).
Moved to India in 2007 (12-month contract), employed by Brindco Sales Limited (one of India’s largest importers of fine wines by volume) as International Business Relationship Manager/Brand Manager for the international wine portfolio.
Instrumental in re-designing internal operating procedures to allow the company to become more aware of its inventory. Instigated a ‘systems’ approach to the operations of the entire company.
Became the sole point of contact for all international business relating to fine wines. As a result, developed close relationships with some of the leading fine wine producers and principals from around the world. E.g., Dr. Rowald Hepp (Schloss Vollrads, Germany; Pierre-Henry Gagey (Maison Louis Jadot, France; Bruce Cakebread (Cakebread Cellars, California) etc.
Successfully negotiated pricing and advertising & promotions budgets with overseas suppliers
Undertook weekly wine training sessions for the Brindco sales force.
Conceived and hosted wine dinners and other promotions in conjunction with 5-star hotels around India
What’s In It For YOU
A sommelier with extensive experience in wine service in a fine dining environment
A sommelier who can relate to fellow Indian colleagues whilst maintaining an international approach and perspective
A sommelier who is familiar with trends and the specific make-up of the Indian wine-drinking market
A sommelier who has participated in forums locally and abroad as an ‘expert’ in the field of wine, wine service and wine culture in an ‘emerging’ market
A sommelier with a solid, positive media profile in India and Australia which may draw in a certain customer set
What’s In It For YOU
A wine professional with experience in restaurant management who has a solid track record which shows he can:
Manage wine, spirits and beer program
Educate staff in products and proper serving
Conceive and host wine dinners
Pair wines by-the-glass for special menus
Create innovative beverage lists including those for water, coffee and tea
Fill in as host/maitre’d
Offer cigar selection and service
Training in the above areas
Harshal is one of India’s most refreshing sommeliers and wine personalities. His approach to wine is accessible and down-to-earth yet he remains a true ‘professional’ in everything he does. His passion for wine and food is infectious and it’s hard not to appreciate wine in a new light after speaking to him .”
Sourish Bhattacharyya - Executive Editor, The Mail Today; former Editor, The Hindustan Times
Tel: +91 9810 862 451
Dr. Ariff Jamal, Chief Operating Office – Brindco Sales Limed, New Delhi.
Tel: +91 9871 007 990
Mr. Yannick Poupon, Chief Operating Officer, Luxury Hotels Division – The Taj Group of Hotels, Mumbai.
Tel: +91 9769 139 375
Mr. Andrew Steele, General Manager – The Shangri-La, New Delhi