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He is also the award winner of the Annual Award of Excellence in Service 2016 from the Royal Academy of Culinary Arts London, the most prestigious award available to young professionals in the hospitality industry today.
In this episode we talk about
-Studying at Alma, one of the most important hospitality colleges in Europe
-His grandmother and grandfather had small vineyard growing up
-He was born in Naples
-He started drinking serious wine at 14
-How we came to be the first Perrier-Jouet somm at The Ritz London
-His philosophy is to surround himself with positivity and let go of the negativity
-His dream was to work at The Ritz London
-One of the most important skills to be the first Perrier-Jourt somm is looking after the Instagram and Twitter for the Champagne House.
-The goal is to increase the new talent for the future of the Champagne House
-We get into the story of Perrier-Jouet
-The limited autumn edition made for the Japanese market
-L’Eden exhibition at London Fashion Week & London Design Week in SoHo
-How big the cellar at The Ritz London is
-Why he is studying Mandarin and five-star luxury service
-Winning the Annual Award for Excellence in Service 2016 from the Royal Academy of Culinary Arts London, the most prestigious award available to young professionals in the hospitality industry today
-Hospitality is the art of making people smile
-You have to believe in something, and a great place to start is yourself
-If you don’t study and don’t increase your culture, you will never be what you want to be
-Don’t let anybody steal your dreams. You are the owner of your dreams.
-He loves the natural approach to making wine
–Egon Muller, a German Riesling producer making wines in the Adelaide Hills of Australia.
You can learn more about Giuseppe Cola here. Perrrer-Jouet here. L’Eden here. The Ritz London here.