The IWSC Emerging Talent in Hospitality aims to recognize an individual’s dedication and innovation in the hospitality industry to help them maintain fantastic customer service, look after employees on the inside and find new new ways and means to entice people to go out again! Last week, our jury met to discuss the entries and agree on a shortlist.
The jury was composed of Christelle Guibert from the IWSC as well as Isa Bal MS, Matteo Montone MS, Nina Basset and Roger Jones.
The judges were looking for someone who demonstrated real dedication and passion in their role, while challenging the norms of the facade to provide consumers with a unique experience.
Nominations were received from several countries, including the Czech Republic, South Africa, Russia and Hong Kong.
Following the completion of judging, the IWSC is delighted to announce its shortlisted candidates for 2022:
Daniel Stojcic
Daniel is the Head Sommelier of The Raby Hunt, a two Michelin star restaurant in Summerhouse, County Durham. He joined the hospitality industry in 2013 after a 10-year career in technology, which lacked the human interaction he craved. He landed his first sommelier role in 2021 and moved in with his fiancée to take on his role at Raby Hunt.
A true ambassador of knowledge sharing and investment in staff education and training, he believes that one of the downsides of the hospitality industry for many is the expectation of learning on the job. Daniel considers it his duty to continue to develop his knowledge and experience in order to share it with his team and members of the industry at large.
Daniel was recently awarded the prestigious Gerard Basset Travel Fellowship.
Our judges were incredibly impressed with Daniel’s entry, which showcased his dedication to his craft and his colleagues, as well as the incredible job Daniel has accomplished in such a short time.
Kristina Janickova
Kristyna is Head Sommelier at Ugly Butterfly in St Ives in Cornwall. She rightly sees the role of sommelier as much more than a wine expert. “A good somm needs a true dedication to craftsmanship, with abilities as a historian, a storyteller and a passionate ambassador.” She also practices NLP (neurolinguistic programming) by reading clients’ body language to help them feel more comfortable and engaged.
The language of a wine list can often be a real barrier to helping customers feel comfortable, which is why Ugly Butterfly’s wine lists are designed to ensure easy navigation.
Sustainability has a central role at Ugly Butterfly. The wine list includes several local wineries to minimize the restaurant’s carbon footprint. Wine is also a celebration of producers who produce their wines with minimal intervention and Kristyna enjoys changing customer perceptions.
Our judges were impressed with Kristyna’s dedication to sustainability, eschewing imported citrus for locally sourced lemons and using carrot tops and strawberries for the dressing. They were also impressed with his consideration for NLP and the thought put into the language around wine. His approach to creating a wine list was appreciated and his creativity was felt.
Philipp Reinstaller
![reinstall-philipp-380x380.png]()
Philipp is head sommelier at Trivet restaurant, he will move there in 2021 after five years at Heston Blumenthal’s Dinner restaurant. Trivet having recently received his first Michelin star, Philipp considers this to be one of his greatest professional achievements to date.
The restaurant’s wine list is based on the history and revolution of wine, celebrating some of the oldest wine-producing countries in the world, including Turkey, Georgia and Armenia.
An advocate for abandoning the unhealthy work-life balance many perceive to be fueled by the hospitality industry, Philipp tells us we need to stop glorifying overwork.
A solid CV and a wealth of experience, the judges felt that Philipp was a very impressive candidate for someone so young.
Stefan Reinmuth
Stefan is the Head Sommelier at Oldenburg Vineyards in Stellenbosch where he has worked since 2019. As well as leading a team of six at the winery, his role requires him to represent the company at national and international trade shows.
His career began as a tasting room assistant before taking a slight diversion as he dabbled in comedy. After what he describes as a somewhat successful streak, wine brought him back and after four years working for a wine retailer he joined Oldenburg Vineyards.
He is passionate about the requirement to improve wine education in South Africa. He sees that as a country with so many gastronomic experiences and countless international travelers, education needs to be more on an international level rather than just local. Stefan is on a mission to make Oldenburg Vineyards the best tasting room experience in South Africa.
Our judges loved Stefan’s passion and mission to put Oldenburg wineries on the map. Along with his comedian credentials, they commented that his social media content is engaging and educational. A dynamic and enthusiastic finalist, we wish good luck to Stefan and all the other shortlisted finalists.
The winner of the IWSC Emerging Talent in Hospitality Award will be announced on Tuesday, March 8.
Comments are closed.