Sommeliers undergo intensive training to become internationally certified wine professionals. Master Sommeliers spend thousands of hours crafting their knowledge, gaining experience, and passing the daunting exam, available only once yearly. After all the dedication Sommeliers put into their careers, they find work at high-end restaurants, wine bars, and sometimes with wineries themselves.
Similarly, chefs put years into their art, attending fine culinary institutions with the hopes of joining prestigious eateries or opening their own and making a name for themselves. Legends hold the top spots in both fields, giving newbies something to aspire to. Chefs and Sommeliers have a close working relationship, with restaurants needing both to work in harmony to achieve success. However, a new term is trickling into restaurant vernacular, and it’s a bit of a head-scratcher, Chef Sommelier. A Chef- Sommelier - wait, what?
Chef-Sommelier vs. Sommelier vs. Chef… Is There a Defining Difference?
Most diners think of chefs as the kitchen's head honcho, setting the menu, perfecting plates, and keeping the proverbial wheels turning. They also agree chefs have a love of food that goes much deeper than most foodies, and they wouldn’t be wrong on both accounts. Chefs have much more than just a passion for food. They spend years perfecting every part of their craft, creating signature cooking styles and dishes.
Much of the same can be said for sommeliers. Even a beginner sommelier appreciates everything wide-related, bolstered by the knowledge of everything that goes into the wine world. They learn the art, history, and science behind wines. Sommeliers study their own topics at a pace they set. And there is plenty to learn, with over 10,000 different varieties throughout the world. Of course, new hybrid varietals are developing all the time, so sommeliers need to stay on top of current trends. Like chefs, sommeliers are limited by their own ambition and can work their way up to master sommeliers. The designation takes over three years of study and the passing of an undeniably difficult test. The diploma exam includes memorizing facts for the theory portion of the test and accurately translating the knowledge to the restaurant environment and salesmanship.
The final portion is a timed demonstration where the sommelier identifies six wines, including their country of origin, grape variety, and vintage. The master’s exam is notoriously hard to pass. The theory portion only has a 10% pass rate, and the examination is only offered once per year, making those who pass even more valuable to their restaurants.
Chefs and Sommeliers work together at a restaurant to create menus and food pairings. One educates the staff on the food, while the other enhances their knowledge of the wines, making them an essential pair. But what role does a chef sommelier play? Is it just a fancy label or an added layer of knowledge? Chef-Sommelier is the perfect blending of the two careers. Chefs often work with wine, while some sommeliers delve deep into the food. For those who don’t want to choose, it presents the opportunity to do both. Many chefs at culinary institutes such as Escoffier are also certified Sommeliers. The duality of the role deepens the accuracy of wine pairings, menu curation, and cooking with the wine itself. Of course, a chef can stay a beginner or intermediate sommelier unless they want to expand their knowledge by becoming an advanced or master sommelier.
Some Chef-Sommeliers use the added knowledge to open their own restaurants, where they have full control over their drink and food menus, cultivating the ultimate experience. It also is handy for private chefs who cater to individual client's tastes, expanding their relationship with food through perfectly paired wine.
Conversely, some sommeliers take the leap and become chefs. For those, it’s simply not enough to find the perfect food to match with wines. Not surprisingly, many chef sommeliers specialize in molecular gastronomy, taking their knowledge of blending flavors from wine and applying it to unique dishes. Some surprising blends work for wines, and those flavors can translate into gourmet cuisine if one knows what they are doing, which is the hallmark of a Chef-Sommelier.
Now, a restaurant may want to have a Chef-Sommelier and a Sommelier on staff, depending on its size and traffic level. Technically in the hospitality world, anyone can be called a Sommelier. However, beginners need basic wine knowledge and the ability to listen to their customer's needs. A basic Sommelier could feasibly handle the front-of-house duties. At the same time, the Chef-Sommelier takes on the detailed work in the kitchen, creating masterful cuisine with life-altering wine pairings.
How a Chef-Sommelier Might Have an Advantage over a Chef-owner Buying wine for the Restaurant
Chef-Sommeliers may take greater risks with their wine selections, just like they tend to do with their dishes. The more complex the dish, the more facets the wine must have. With their knowledge of cuisine and the wine world, they may pick more unique wines than a Chef-owner would. Overall, a Chef-Sommelier can create a wine list that favors their culinary aesthetic and can shift at a moment's notice.
On the other hand, the list may be smaller and heavily rely on the Chef-Sommelier's palette or current menu. It truly depends on the Chef-Sommelier's position or restaurant type. Those who work as private chefs will cater the wine selection solely to their client's palette, all while pairing it with carefully crafted menus. A Chef-owner is at the mercy of their Sommelier’s knowledge and training and may give most of the responsibility of purchasing wine directly to the Sommelier to take it off their plate. In addition, Chef-owners may not stay up to date on wine trends, new varietals, and industry news; another area where a Chef-Sommelier may have the advantage.
In the culinary industry, there are so many details that professionals do behind the scenes, that patrons may not be aware of. From the hostess, to the servers to the Sommeliers and the Chefs and their Sous Chefs, it all just seems effortless and breath-taking at face value. The conglomerate that comes together may make, or break, your next great dining experience.
