ASI Magazine, Issue 7: CHEFS & SOMMS

In this issue of ASI Magazine, the first edition of 2023, we explore the relationship between chefs and sommeliers. Joining our ASI sommeliers in this issue are chefs Anne-Sophie Pic, Guy Savoy and Coen Dieleman of Denmark’s Geranium restaurant who explain how they bring wine and other beverages into the culinary programs.

First interview of the 17th ASI Best Sommelier of the World - Raimonds Tomsons from Latvia, all the emotions fresh from this remarkable contest hosted by UDSF this February in Paris.

William Wouters, President, ASI said:

"I am excited to share with you this year’s first issue of ASI Magazine. This edition follows in the footsteps of the ASI Best Sommelier of the World contest, held earlier this month in Paris. After more than 3 decades of waiting, the contest finally returned to France, the cradle of sommellerie and the heart of gastronomy. The event was a truly momentous event for ASI and the USDF (Union de la Sommellerie Française) as it reminded the world why Paris, and all of France, is held in such high regard in the world of wine and hospitality.

First, I would like to congratulate Raimonds Tomsons on his victory. Winning the title of ASI Best Sommelier of the World speaks to a lifelong commitment to learning. It also comes with a lifelong commitment to share that knowledge with others. I have no doubt Raimonds will be an amazing ambassador of sommellerie, not only in Latvia, but around the world, much the same way Giuseppe Vaccarini has been for the past 40 years both in Italy and across the globe. It was a great pleasure to recognize Giuseppe’s lifelong commitment to sommellerie with the ASI Gérard Basset Lifetime Achievement Award at a tribute dinner hosted during the recent contest. Giuseppe’s dedication to sommellerie and willingness to share that knowledge with others has few parallels.

Being a great sommelier is more than just wine knowledge. It is about cultivating relationships with customers, working in harmony with other service staff, and collaborating with the chef and members of the kitchen brigade. Ultimately, our roles as sommeliers are just one part of the orchestra that is the dining experience. In this issue, we share insights from some of the world’s great chefs including words from our guest editors, Ann Sophie Pic (La Maison Pic), Guy Savoy (Restaurant Guy Savoy) and Coen Dieleman (Geranium). In our Sommelier Perspectives article, we ask Chef Sang Hoon Degeimbre, chef and proprietor of Belgium’s celebrated L'Air du Temps, and Slovenian Chef Jure Tomič about their transition from sommelier to chef. It’s a journey I and Master Sommelier Evan Goldstein both understand, as we have worked both as a chef and sommelier during our respective careers. Evan gives his unique insights on pairing food and wine in our ASI Tutorials feature.

I encourage you to read our articles and share the magazine with your colleagues and coworkers. After all, our job as sommeliers, is to share our knowledge with others.