Christian Scarica on what makes a successful sommelier.
I started in wine when I was just 17, working in my family’s restaurant. My father would challenge me to serve and sell wine to guests, turning it into a kind of game. That’s how I first got hooked: I realized that to really excel, I needed to study and understand wine deeply. From there, I pursued sommelier training, worked in fine dining and Michelin-starred restaurants internationally—from Italy to the US, Thailand, and Australia. This global experience really shaped my path in the wine world.
I developed as a sommelier through a combination of formal training, hands-on experience, and immersion in the world of fine dining. Working in Michelin-starred establishments like the Park Hyatt in Milan and with chef Heinz beck gave me a deep appreciation for excellence. I also grew by traveling, visiting wineries, and connecting directly with producers, which enriched my understanding beyond just the technical aspects. In recent years, working at a place like Affinatore, where we handle some of the world’s finest wines, and pursuing the WSET Level 4 diploma has been crucial. This continuous learning and exposure have really shaped my journey as a sommelier.
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One of my first truly important experiences was at the Park Hyatt in Milan. There, I had the privilege of learning from Nicola Ultimo, who was the maître at the time and is now the hotel’s F&B director. He was a true mentor to me. Every briefing he gave felt like a lesson, and he really helped me find my footing in the world of fine dining. From that point on, it sparked a personal drive in me to always improve and grow. So, my journey has been shaped by mentors like him who showed me the ropes and fueled my passion to keep getting better.
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I believe a good sommelier is someone who can create a truly beautiful and engaging guest experience. It’s not only about serving wine, but about understanding each guest’s personal taste and guiding them towards the best choice—sometimes even introducing them to something new they might not have expected. At the same time, a sommelier is also a manager within the restaurant. This means making sure the cellar rotates properly, curating the selection, and buying wines not only for today but as an investment for the future of the company. So, being a sommelier is about combining hospitality with strategy, and always keeping both the guest and the business in mind.
Affinatore
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