We use cookies to operate this website and to improve its usability. Full details of what cookies are, why we use them and how you can manage them can be found by reading our Privacy & Cookies pages. Please note that by using this site you are consenting to the use of cookies.



A B C D E F G H I J L M N O P Q R S T V View All

Head of Judging

Christine Parkinson

SWA Head of Judging

Christine Parkinson, Hakkasan’s group wine buyer, is our SWA Head of Judging. She keeps a handle on all of the wines that are put forward by the tasting teams for places on the Gold List.

Team Leaders

Andres Ituarte

Group Head Sommelier

Tamarind Collection

Angela Reddin

Freelance wine consultant

Carlos Ferreira

Head Business Development/Consultant Sommelier

Martins Wine Advisor/Humble Grape

Carlos is a Portuguese wine lover with over 18 years of experience in the on-trade market in UK and Portugal. Carlos fell in love with hospitality when he was only 15 years old and his passion for wine has been growing since. Carlos moved to London in 2008, helped open New Street Wine Shop then moved to The Don as a Manager/Sommelier. He is currently working as Head of Business Development at Martins Wine Advisor as well as a Consultant Sommelier and recently joint Humble Grape's team.

Charlie Young



Charlie is a career restaurant person who fell in love with wine and then opened his first Wine Bar. Since then his chain, Vinoteca, has gone from strength to strength.

Christopher Cooper

Wine Buyer/Consultant

Drinkonomics Limited

Christopher Cooper has been a busy man since leaving Soho House and has launched his own consultancy Drinkonomics in the summer of 2014, providing drinks business solutions, wine consulting and creative drinks communication. Putting his vast experience at the Gordon Ramsay Group, Corbin & King and the Soho House Group together, Christopher is delivering clients a fresh approach to drinks; while promoting innovation and creativity to businesses wanting to get more from their beverage department. Cooper says ‘there’s been a lot of interest in businesses considering everything around drinks differently’ and believes he’s ‘providing something that speaks everyone’s language’

Hamish Anderson


Tate Catering

Hamish Anderson has worked twenty-five years in the restaurant trade as a sommelier, buyer and most recently as CEO of Tate's catering business. The lists at Tate Modern and Tate Britain have won numerous accolades under his guidance. Outside of Tate Hamish consults for the various restaurants and contributes a regular column on wine to Imbibe and The Saturday Telegraph Magazine.

Jade Koch



Jade is a freelance wine adviser specialising in creating seasonal, energised and award-winning lists for restaurants and shops. She has 18 years experience in London working mainly as a Sommelier and wine buyer (from London suppliers, shipping direct and En primeur) before becoming freelance in 2012. Before that she managed restaurants and worked for a year in a professional kitchen with a Michelin starred chef to be able to understand and create great matches between food and wine. She also judges both food and wine competitions.

Jan Konetzki

Director of Wine

Ten Trinity Square /Hotel /Private Club

In the course of training as a baker, bartender and waiter Jan hit upon his great and enduring passion for wine and fine cuisine. He also discovered the rare talent for the art of the sommelier, a talent soon to be spotted by some of the greatest restaurateurs of our time. Jan then started his career in several Michelin star restaurants, quickly culminating in the position as head sommelier at Restaurant Gordon Ramsay. Today he is celebrated as one of the world's most inspiring and exceptional sommeliers.

Laura Rhys MS

Global Ambassador


Laurent Richet MS

Head Sommelier

Restaurant Sat Bains with Rooms

Growing up in the Loire Valley, Laurent attended catering college in Saumur where he passed his Sommelier exams. After finishing these, he went on to work at prestigious hotels including La Reserve de Beaulieu in Beaulieu sur Mer, The Hotel de Paris in Monaco, Celtic Manor Resort in South Wales, The Breakers Resort in Florida, Hotel TerraVina in the New Forest and he is now at Restaurant Sat Bains with rooms in Nottingham. During his career, he has had the pleasure of working with incredibly talented and knowledgeable people who have motivated him in wanting to be the best he can be. All his hard work paid off in 2010 when he won the Gastronomy Team of the Year competition and 4 years after starting the Master Sommelier qualification, passed its final level also gaining the Crew Cup. In 2014, Laurent also passed the Sake Sommelier exams.

Lionel Periner


Lionel Periner Consulting

Lionel's passion for wine and thirst for knowledge increases year on year. His wine related travels have taken him to France, Italy, Austria, Portugal, the USA and many more. He is equally passionate about his clients' experiences whether it be quality of wine or the service they receive. After working in Michelin starred restaurants in France, he was looking for a new challenge and more open mindedness about wine and found that in the UK. In 2007 he joined Hotel du Vin in Bristol, then moved to a 2 rosette restaurant called Bells Diner after he completed his certified sommelier qualification by the court of Master Sommeliers. He worked with Matthieu Longuere MS at La Trompette (1 Michelin star) in London to increase his knowledge and successfully passed his Advanced Sommelier training. He then moved to the Cotswolds for 4 years as Group Beverage Manager at The Lucky Onion. He then took the position of Head Sommelier at Adams in Birmingham (1 Michelin star). He is currently setting up his business of consulting for professionals and organising some masterclass tastings for private guests. Other awards include: - Winner of Sud de France, Sommelier of the Year 2012 - Winner of Wines of Portugal Sommelier Challenge 2012 - Country Inn Wine List of The year 2014 (Imbibe) The Wheatsheaf Inn, Northleach, Gloucestershire - Imbibe Personality of the Year Awards 2016 shortlisted for Hot Stuff - Harper’s Hot 100 in 2017. N*83

Martin Lam


Martin Lam Food & Wine Services

Imbibe Industry Legend, former chef and restaurateur with over 45 years experience, now working as consultant on wine and food related matters. Wine judge for Decanter World Wine Awards. Riesling Fellow. Academician-mentor of Royal Academy of Culinary Arts https://martinlam.co.uk/testimonials

Sarah Jane Evans MW



Sarah Jane is an award-winning wine writer and wine judge at competitions worldwide. She is the Co-Chairman of the Decanter World Wine Awards and a former Chairman of the Institute of Masters of Wine. She is also a Certified Sherry Educator and Vice-Chairman of the Gran Order de Caballeros de Vino.

Tom Forrest



Senior Judges

Adam Michocki

Head Sommelier

The Man Behind The Curtain

Andre Luis Martins

Head Sommelier / Wine Buyer

Cavalry and Guards Club

Chris Delalonde MS

Head of Wines

The Dorchester

Diana Rollan

Group Head of Beverage


Diana has been in the wine trade for over 18 years. Worked previously as Wine Buyer at Hakkasan Group, she has recently joined D&D as Group Head of Beverage.

Giuseppe Longobardi

Business Manager and Wine Buyer

The Cross Kenilworth and Simpsons Edgbaston

Guillaume Mahaut

Wine Buyer

ETM Group

Immacolata Cannavo

Head Sommelier

Hakkasan Mayfair

Immacolata is an experienced Head Sommelier with a demonstrated history of working in the hospitality industry. Skilled in Catering, Menu Engineering, Restaurant Management, Food & Beverage, and New Restaurant Openings. She is a strong operations professional certified court master Sommelier and obtained WSET l 3 Sake as well as being a Wset educator.

James Fryer

General Manager

Woodhead 17 ltd

Julien Sahut

Head Sommelier

Sexy Fish

Julien Sahut studied hospitality management in France for five years, before venturing to Switzerland, Canada, and now London. He has worked with renowned establishments and chefs, including Susur Lee in Toronto, Hibiscus, and China Tang at the Dorchester. He is currently the former head sommelier of Sexy Fish in London. He also just launched Wine Picker, a wine application for smartphones. Wine Picker is defined by two main goals: to increase users' wine knowledge, particularly across the younger generations, and to help prevent restaurants from failing by improving their overall wine sales.

Mattia Mazzi


The River Cafe

My journey with wine started years back in Australia when first joined the industry. My ambition took me to London, where I achieved running the opening and planning the operation of some fantastic venues, mostly fine dining. Accomplished that, I then decided to turn and focus on the world of wine, and after a stint a Vinoteca I moved and steered working for a renowned Master Sommelier for two years, and had my skills polished up. I am currently at the RiverCafe while preparing for the Advanced exam.

Michael Fiducia

Head Sommelier

The Royal Automobile Club

Nigel Lister


Consultant Sommelier

Nigel has worked with some of London's best reaturant's including; Asia de Cuba, Royal Thames Yacht Club, The Ledbury, Bread Street Kitchen, The York & Albany.

Olivier Gasselin

Wine Manager Operations UK

Hakkasan Ltd

Olivier has been in the wine trade since 2001 and is an experienced sommelier, with stints in the UK, Middle-East and Asia. He is now based in London and has been with Hakkasan since 2011. He is a long-standing SWA judge.

Raphael Thierry

Head Sommelier

Street XO

Rebecca Coates

Consultant and Winemaker

Independent/ Urban Foxes Winery

Rebecca's wine career began with a degree in Viticulture and Oenology from Plumpton College. Soon after she headed to sunny California to make wine in Sonoma County before returning to London and joining Hakkasan's Wine Buying Team. After 3 years with Hakkasan, Rebecca returned to the winery and is now making wine with a fellow Plumpton alumna under their own label. She continues to judge wine in a number of international competitions and also consults privately advising independent clients.

Sue Jones


The Harrow at Little Bedwyn

Sue bought The Harrow at Little Bedwyn with her husband Roger in December 1998. They created a destination restaurant in the countryside majoring on the finest food, a substantial amount of wines (currently 900) and professional but relaxed service. Sue runs the front of house team at The Harrow and over the last 10 years, has developed and run annually events such as the Tri-Nations Wine Challenge, the Mamba Awards and the World Sparkling Challenge at The Harrow and all over the world.

Sunaina Sethi


JKS Restaurants

Sunaina is one third of the trio behind JKS Restaurants, which started with the opening of Trishna in 2008. She is responsible for front of house operations and the wine buying for the group. The group is made of us Trishna, Bubbledogs, Kitchen Table, Gymkhana, Lyles, Bao, Xu, Hoppers, Sabor, Brigadiers and Berenjak.

Tanguy Martin

Wine Manager

New Street Warehouse - D&D London

Tanguy started studying wine making and wine growing from the young age of 16. He has been lucky to have worked beside Gerard Basset for several years. Tanguy joined the London scene around 3 years ago and is now managing the wine department for 4 separate outlets in Liverpool Street, a challenging and exciting position.

Terry Kandylis

Head Sommelier

67 Pall Mall


Alan Bednarski

Head Sommelier

Texture Restaurant & Champagne Bar

Since joining The Texture Restaurant Group in 2016, Alan has risen through the ranks to become Head Sommelier and Wine Buyer at Texture. With almost a decade of hospitality experience, Alan moved from his native Poland to London in 2015 to work at Michelin-starred City Social, before joining Texture’s sister restaurant 28-50 Wine Workshop and Kitchen. Alongside managing the day-to-day running of the bar and cellar, Alan is in charge of seeking out new wines from across the globe, creating innovative cocktails and developing the skills and knowledge of his team across the restaurant and champagne bar. In 2019 Alan will sit his court of Master Sommelier diploma exam.

Alonso Abed

Junior Sommelier

HIDE Above

Alonso's career in wine started when he worked in Napa for a year where he was able to taste the latest vintages and compare the different producers, there he also was able to obtain the WSET level 3 and Court of Masters Certified level. For 2018, Alonso has been studying at the Basque Culinary Center, doing a masters degree in sommelier service, wine history and tourism, and finished working in Akelarre (3 Michelin Stars), where he was able to taste and compare the latest trends of Spanish wine.

Anita Vighova


Manor House Hotel

Anita's wine journey began in Cyprus where she was fortunate to learn from Vasos Manolis, chef sommelier, working in a fine dining Italian restaurant. After a few years she traveled to England and worked for Hotel du Vin as a sommelier whilst also studying the WSET courses. She joined Exclusive Hotels and Venues in July 2018 where she is currently developing a new wine list, whilst also working her way up to begin studying with the Court of Master Sommeliers.

Anja Breit

Independent Sommelier


An Independent Sommelier with more than 10 years of experience in the London wine trade, Anja worked for Gordon Ramsay (Maze), Zuma as well as the Ledbury restaurant where she was Head Sommelier from 2012-2015. Anja is a certified WSET educator and trains restaurant teams. She also consults on wine lists for restaurants, hosts private dinners and wine tastings. Anja holds the WSET Diploma as well as the Court of Master Sommelier Advanced certificate and currently studies for her Master Sommelier Diploma.

Annamaria Juhasz

Junior Assistant Head Sommelier

The Fat Duck

I have worked in the wine trade since 2012 and the restaurant industry since 2005. My background is in Psychology, graduated with an MSc in 2012 but while studying, fell in love with hospitality and wine. I have recently graduated from the WSET Diploma programme and currently work in The Fat Duck sommelier team. When I'm not at work, I enjoy triathlon training, Djing/record collecting and planning my next winery visit.

Antoin UaRuairc

Director / Sommelier

UK Midland Sommelier Ltd

Ant worked in hotel in the Pyrenees for two years after working for 25 years in management. He returned to the UK and qualified with the UK Sommelier Association and with the Association of Italian Sommeliers. He has recently started his consultancy business advising clients on wines and wine choices and staff training, working across a range of establishments in the East of England and the Central Midlands. He also organises sommelier training courses across the central UK region, as well as being a contributor for a variety of on-line publications.

Antonio Federico Moccia

Senior sommelier / Event supervisor

67 Pall Mall

Antonio Federico moved from Italy to London and has worked in the wine and hospitality industry for 5 years. He is currently the senior sommelier and event sommelier supervisor for a private wine member club called 67 Pall Mall. He is a certified sommelier by the Court of Master Sommeliers and a WSET diploma student.

Aurore Anguenot

Restaurant supervisor


Beatrice Bessi

Assistant head Sommelier

67 Pall mall

Beatrice grew up in Italy and has worked in hospitality for 20 years. She is a CMS certified sommelier and is preparing for the Advanced Exam. She moved to London to work as the Assistant head sommelier at 67 Pall Mall.

Bianca Potenza


Andaz Amsterdam

Carolina W Seibel


Moio Restaurant

Charlie Carter


Ten Green Bottles

Studying towards the WSET Diploma and a wine business BA at Plumpton. Charlie has six years of experience in the hospitality sector and is currently working as a sommelier at Ten Green Bottles in Brighton.

Chiara Sieni

Senior Sommelier

Bottles group

Chiara has achieved the distinct qualification in WSET level 2 and 3, and recently graduated with honors in French and Italian Wine Masterclass at the West London Wine School. Whilst she was studying she worked as a sommelier in busy restaurants. She started at Petrus in 2014 and moved to Bibendum Restaurant in 2015. From there she worked in Henley on Thames at Shaun Dickens at the Boathouse. Currently she works at Bottles where her focus is on bio-dynamic and organic wines.

Cinthia Lozano

Marketing Manager & Sommelier

The Winery Honduras

Claire Love

Wine Consultant

Loves Consultancy

Having previously owned restaurants for 15 years, Claire now designs wine lists, assists wine buyers and trains front of house teams and Sommeliers in independent restaurants across the Midlands. She has judged for SWA since 2011 and is currently stuyding at the Institue of Masters of Wine.

Clement Loubeyre

Restaurant Manager/Sommelier

The Cross Kenilworth

Clement studied for 6 years at a hospitality and catering school in France. He came to England in 2013 to work at The Cross and improve his English. He thought he would only stay for one year but he liked it so much that he never left. He really enjoys seeing how the industry is evolving and has completed his WSET level 2 diploma, learning a lot from his manger Giuseppe Longobardi along the way.

Corina Stanila


La Dame de Pic at Ten Trinity Square

Daniel Jonberger

Head Sommelier

Rockliffe Hall

Daniel has worked in the industry for over 28 years. Wine has always been his passion and he has been fortunate to work with many well regarded establishments. During his years he has trained many apprentice Sommeliers who have grown onto higher levels. The wine list that he put together for Rockliffe Hall won a notable award from AA this year. Daniel speciality is to find small, but exceptional vineyards whose wine he then gladly presents on his popular wine flight in the Orangery Restaurant. South America and South Africa is his current interest and he has been very lucky to visit some of the vineyards to extend his knowledge.

Daniel Loughlin


20 Stories

Daniel Nuttall


Adam's Restaurant

Dario Barbato

Wine Buyer

Individual Restaurants

Dario has a diverse background in the hospitality industry, built on a broad foundation of over 15 years. His experience across the globe includes event catering, bars and restaurants, hotels, music venues, pop-ups, and private functions throughout Italy, Bermuda, London, and Cruise Ships. He is currently head sommelier and wine buyer for Individual Restaurants Company, Ridgefield House

Dave Cushley


Prestonfield House

Elena Serban

Senior Sommelier


Elisa Soggia


Kai Mayfair

Emanuel Pesqueira

Food and Beverage Operations Manager

Crowne Plaza Hotel

Emanuel is an experienced Food and Beverage manager with a demonstrated history of working in the hospitality industry. He is skilled in wine, catering, the hospitality industry, event management, beverage and menu costing. He is a strong operations professional and has experience working in cruise liners, hotels and private members clubs.

Ennio Pucciarelli

Wine and Beverage Manager

Kahani London

Ennio moved to London in 2014 and started work at Hakkasan. The opportunity was given to him to strengthen his knowledge and learn about a different culinary tradition. After few years he moved to Murano by Angela Hartnett and then recently to Kahani by Peter Joseph. In this time he has achieved many goals such as improving his knowledge in wine, spirits and sake, which has allowed him to be promoted to a managerial position.

Filip Viorel

Assistant Head Sommelier

Benares Restaurant and Bar

With a bachelor degree in The Economy of Commerce, Tourism and Services, a Diploma in Hospitality Supervision and Leadership, WSET educated and over 15 years experience in hospitality, Viorel is ready now for a new challenge and looking forward to adding his contribution to this year Sommelier Wine Awards.

Francesca Turra

Beverage Manager

Mondrian London

Francesca is an experienced Head Sommelier with a demonstrated history of working in the hospitality industry. Skilled in Catering, Food & Beverage, Wineries, Hospitality Management. Strong operations professional graduated.

Francisco Macedo

Operations Director

Cliveden House

Francisco is currently the operations director for Iconic Luxury Collection and was previously GM of Bovey Castle. He has has 18 years of experience in the hospitality industry and is a fellow of the Institute of Hospitality, a member of the Champagne Academy, a qualified WSET educator, and a WSET diploma student.

Gabriele Bertotti


Maze Gordon Ramsay

Gabriele has been working as a sommelier for the past two years. His passion for wine started from a young age harvesting grapes with his uncle for production. Since arriving in London three years ago he has been able to seek the path to becoming a sommelier and now works for the wine industry. He is looking forward to a being a judge and learning new skills whilst enlarging his network of professional connections.

Gabriele Galuppo

Head Sommelier

Theo Randall c/o Intercontinental Park Lane

Gian Giacomo Stella

Head Sommelier

Simpsons Restaurant

Born in Italy 50 years ago, Gian was a graphic designer for 15 years before deciding to turn his passion into a real job. He attended the Sommelier course of the Italian Federation and in 2010 passed the final exam and became an official Sommelier. Afterwards he worked for 15 months in a fine Italian restaurant in Birmingham, then traveled back to Italy where he was working in a bistro as a sommelier and wine merchant for visiting tourists. In that time he passed, with merit, the WSET level 3 qualification. In 2015 he worked for 6 months as a sommelier and cheese taster in the Slow Food pavilion at the Universal Exhibition in Milan, and soon after returned to Birmingham where he started working for the Simpsons Restaurant as Head Sommelier where he is today.

Giorgio Scarsella

Sommelier/Assistant Wine Buyer

The Stafford

Giorgio began his career by moving out of his family home at the age of fourteen and attending the Hospitality School of Lavagna. He then started his 5-star experience training at the age of eighteen by attending the summer season at the "Belmond Hotel Splendido" where he fell in love with wine and the restaurant industry. The year after Giorgio went to work for another 5 star company the "Preferred", before traveling to London in 2013 to progress his English. Giorgio started working as a "Commis de Rang" at "Taj 51 Buckingham Gate" and has since moved to "Kona Restaurant" and was promoted to "Chef de Rang" in 2014.

Harry Ballmann



A young British sommelier working at Wiltons. Harry finished a degree and master’s in politics, and is pursuing his passion in wine. A student of WSET 3, and his first time judging at the Sommelier Wine Awards.

Harry Crowther

Freelance Consultant

Grape Times UK

Heesoo Kang


Flat Three Restaurant

Heesoo was born and raised in Seoul, South Korea. She worked and studied hospitality in Australia early in her career. She now lives in London and is currently studying WSET level 4. She has worked in several high end establishments both in Australia and London and is now working at the charming and intimate Flat Three Restaurant.

Honami Matsumoto

Founder/owner of House of Sake

House of Sake

Honami has been working with sake and wine for nearly 15 years and is a Kikisakeshi-qualified sake sommelier, WSET-certified educator for Sake Level 3, Wine Level 1 and Level 2 Having trained at Leith’s School of Food & Wine and Le Cordon Bleu, worked as a sommelier for 7 years before her position of sake, wine and spirit specialist in finest wine retail, Honami is a qualified sommelier and has worked at some of London’s renowned places including a luxury wine and spirits merchant Hedonism Wines. Honami is an official sake selection and sake event consultant for Hedonism Wines in Mayfair, UK representative for Keigetsu by Tosa Brewery. Honami created House of Sake to provide carefully selected accessories, events, promotion and sake education to the UK and beyond.

Ian Howard

General Manager

The Hatton Arms

Ian is the head sommelier and general manager of The Hatton Arms, a beautiful grade 2 listed country Inn in Cheshire. Only being there for 7 months after 16 years at The White Hart Lydgate (one of the top 50 food pubs in Britain) He has worked alongside wine companies to create an AA recommended wine list composing of 100's of wines from "house wines" to extremely exclusive Bordeaux's. This is Ian's 4th year judging at for the Sommelier Wine Awards.

Ieva Markaityte

Head Sommelier/ wine consultant

Portuguese Concepts

Ieva Markaityte’s passion for wines started 14 years ago in Minneapolis (US) where she was managing an Italian wine bar. After working there for 4 years she moved back to her home country of Lithuania, where she worked as a brand manager for an international wine company dealing with fine wine brands, alongside studying economics at university. Craving more wine educations she moved to London and graduated with her WSET Diploma. Since then she has been working as a senior sommelier at ‘Zucca’ restaurant, head sommelier and wine buyer for Portuguese restaurant ‘Taberna do Mercado’ and now along that running a natural wine project curating tastings and workshops called ‘SLO Wine’ at ‘OSM Bar’ in Spitafields Market, London.

Janusz Sasiadek


Bottles & Battles

Janusz is a member of the Italian Association of Sommeliers, Sommelier Professionista. He is currently working as a Sommelier at Bottles & Battles in Mercato Metropolitano in London.

Javier Alonso Cardoso


Hakkasan Mayfair

Jim Bass

Wine Specialist

Scarlet Hotel

Jim is the wine specialist at Scarlet Hotel and gets to work with great food and wine in a stunning location. Having worked in restaurants, on farms and vineyards, he has developed a passion for small producers as he can appreciate their efforts and dedication to their product. Jim has held a WSET level 3 diploma for some time and plans to start the WSET level 4 next year with the support of Scarlet and Bibendum.

Jordan Moore

Bar manager, assistant wine buyer


Jose Luis Hernandez

Head Sommelier

Hakkasan Hanway Place

Jose Luis was born in Yecla in Spain and moved to the UK in 2005 where he studied for a degree in Hospitality at Plymouth University and it was there where he became very passionate about wines. He is currently Head Sommelier for the Hakkasan Group.

Joseph Lunn

On-trade Consultant Sommelier

Suave Wine

With a background in the hospitality industry, and a degree in Oenology, Joseph helps people make the right wine choices for their business.

Joshua Castle


Noble Rot

Joshua originally studied art history at Melbourne University before becoming interested in wine, which led him to take up work at several wine focused restaurants in Melbourne. He then moved to Oxford in 2017 where he worked in wine and spirits retail at the Oxford Wine Company. From there he moved to London and then on to Noble Rot Restaurant, where he is the assistant head sommelier. He has also worked during harvest at wineries in Stellenbosch SA (Jordan Estate), Penedes (Raventos i Blanc) and Hampshire (Hambledon).

Juan Manuel Marcos Perez

Assistant Head Sommelier

The Gilbert Scott

Juan Manuel is currently working as a Assistant Head Sommelier at The Gilbert Scott Restaurant, owned by Marcus Wearing. He has 5 years experience working with wines in England, in both the on-trade and off-trade. He also has a Bachelor's degree in Biology and a Master's degree in Oenology back in Spain. In later years he finished his Diploma in Wine and Spirits in London.

Leonie Loudon

Wine Guide/Sommelier

The Forgotten Grape

Working in wine tourism for Arblaster & Clarke since 2009, Leonie lived in Naples for seven years as a travel writer and qualified as an AIS Sommelier in 2014. She works freelance as a consultant sommelier, hosts at tasting events, both trade and public, and runs small-group private tours focusing on lesser-known wine growing regions and grape varieties.

Lucie Kalertova


Caprice Holdings, Sexy Fish

Lucie has been working at Sexy Fish, Mayfair as a sommelier for a year and half. She has taken the test for the WSET Diploma and is currently awaiting her results. Her favourite style of wine is rich Cabernet Sauvignon, Bolgeri wines and good quality Saint-Emilion. She also enjoy Chablis or heavily oaked Napa Chardonnays, but it depends on the mood and occasion. She is looking forward to meeting more people from the industry to share opinions about wine.

Marco Marcuzzo

Head Sommelier

Aster Restaurant

Markus Dilger

Owner & Sommelier

Dilger Sommelier Selection Ltd

Matteo Cali


Savoy Grill

Matteo is an experienced Sommelier with a demonstrated history of working in the hospitality industry. He is a WSET Diploma student and is skilled in catering, food & beverage management, hospitality management, and has a keen customer service focus. Matteo has previously attended some of our master classes with SWA team leader, Tom Forrest. He looks forward to judging SWA 2019.

Melania Battiston

Head Sommelier

28-50 Wine Workshop & Kitchen

Melania is 22 years old and comes from one of the most beautiful wine regions in the world: Piedmont. She started her career as a Sommelier only 11 months ago but with a great devotion, motivation and dedication she has managed to achieve a number of different accolades... Best 12 UK Sommelier 2018, Best 6 Young Sommelier 2018 and SOMMIT 2019 in NZ. She is currently on the waiting list for the Advanced Examination CMS and will start the WSET Diploma in 2019.

Melania Bellesini

Head Sommelier

The Fat Duck

Melania was 16 when she fell in love with the wine, and after many years she finally got the chance to work in the industry. She feels there are endless discoveries to be made and that every day is a learning process. She has worked at The Fat Duck since 2011 and feels it has been, and is still, one of the most powerful learning opportunities for her personal and professional development.

Melody Wong

Head Sommelier

The Mandrake

Born and raised in Hong Kong, Melody has worked in Switzerland, Scotland and is now based in London. After working in Dinner by Heston and Ten Trinity Square's Private Club, she is currently the head sommelier at the Mandrake Hotel.

Michael Harrison

Owner & Sommelier

Cuvée 8, Surrey

Michael is a very experienced international wine judge and Sommelier. He has been a sommelier at various restaurants and four of the Hotel du Vin venues. He is also a wine buyer and consultant to a number of top restaurants.

Michael Moore

Managing Director

Moore Show Cuisine & The London Cookhouse

Michael has been an acclaimed chef and restaurateur for 30 years. Trained in the classical school and then developing his signature global cuisine, Michael has been the recipient of many awards internationally during his career. Michael has great expertise in pairing wine with food and this has been a significant feature in the many restaurants he has managed or owned. Michael has big ambitions that match his creative skills, and his large personality match the excellence of his food.

Michal Kozyra


Elystan Street

Wine has always been Michal's passion and has been working in the industry for 20 years. After gaining experience in hospitality and the cocktail industry he came to London to work as a sommelier. He is currently working as a sommelier at the Michelin star restaurant Elystan Street.

Nelio Pinto



Noelia Calleja

Deputy Head Sommelier

Hakkasan Hanway Place

Oliver Nagy

Senior Sommelier

Hakkasan Hanway Place

Paola Giraldo



Pasquale Moschettieri


Benares Restaurant

Quentin Loisel


Restaurant Sat Bains

Rémi Cousin

Head Sommelier

Le Gavroche

From a very young age, Rémi always thought he wanted to become a Chef. However, after a short spell in the kitchen of the George V in Paris, he took a different route and went onto join Le Meurice as stagiaire sommelier where he tasted for the first time a Chateau d’Yquem 1988… His career path was found! Rémi moved to the UK in 2004, starting at the Hotel du Vin in York and in Bristol before joining Heston Blumenthal’s cellar at The Fat Duck in 2008 where he stayed for 8 years. Rémi won the Chaine des Rotisseurs UK young sommelier award in 2011 and holds the title of Advanced Sommelier from The Court of Master Sommeliers.

Roberto Sanchez


Sexy Fish

Roberto is a sommelier who has worked at Sexy Fish for one year. He previously worked at ROKA, Canary Wharf for a year and a half.

Romain de Courcy

Beverage Manager

Gazelle Mayfair

After business studies in France, the U.K. and the U.S.A. Romain started what promised to be a successful career in luxury fashion. On the side he regularly hosted cocktail parties for a select few friends and what began as a hobby quickly became his true calling. Two years ago he took a leap of faith and started over as a bartender for The Drink Factory, one of the most highly regarded companies in the industry. On this new path Romain discovered a passion for hospitality and exceptional wines. You can now find him at Gazelle in Mayfair where he carefully curates a progressive drinks list and spends most of his time talking to guests, sharing his taste for the finer things in life.

Ross Antonelli

Wine Manager

Hawksmoor Borough

Ross moved to London from Italy 10 years ago to explore one of the best hospitality scenes in the world. The fast paced and energetic restaurant industry has helped his personal and professional growth and he has become very passionate about this industry. Ross has completed his WSET level 3 course and has since worked as a sommelier in various restaurants. For the past 5 years he has worked for the Hawksmoor Group and is currently the wine manager at the Borough branch.

Sarah McKenzie


Nut Tree Inn

Sarah is a sommelier at Nut Tree Inn, a well established country pub in Oxfordshire. She has been studying wine for 2 years and has completed her WSET level 3 qualification.

Savvas Symeonidis

Head sommelier

Goodman Restaurants

Savvas quit his career in medicine to follow his passion... wine. He is currently at diploma level on the WSET courses and is aiming for the prestigious Master of Wine title.

Sean Arthur

Head Sommelier

Cliveden House

Sean is currently the head sommelier at Cliveden House in Berkshire. Previously he was the head sommelier of the Latymer at Pennyhill park and Gravetye Manor hotel. His main focus in recent years has been to experiment more with "natural" wine styles, utilizing the biodynamic and organic produced wines, as well as unfiltered and amphora aged wines, from all corners of the globe. Selling big name bottles that demand high prices is always a thrill for him, but introducing his clientele to these more unusual wines is far more rewarding in his eyes.

Shane McHugh

Assistant Manager

Antidote Wine Bar

A classically trained sommelier who cut his teeth working with some of London's best chefs' from upscale tapas bars to Michelin Star level. Within that time Shane has spent his time buying and selecting wines for various lists and has also competed in multiple competitions as an individual and also representing his country at European level. Shane now works as the assistant manager of London's best all natural wine bar where he is heavily involved in choosing and selecting the listings. Shane also spends time studying for the Advanced Sommelier which helps him keep in tune with all styles of wine.

Sonal Clare

Restaurant manager/sommelier

Purnells restaurant

Sonal started working at michelin starred Purnells in 2009 and has been working as the restaurant manager since 2014. He is a keen wine enthusiast and also looks after their wine list consisting of over 250 bins. This year Sonal won Sommelier of the Year at the GQ Food and Drink Awards 2018 and also the Midlands sommelier food and drinks award.

Stefano Barbarino

Assistant Head Sommelier

Chez Bruce Restaurant

Tatiana Mann


The Vine Eno Gastropub

Tatiana Mann (Pahkmutova) is a UK based Russian wine professional, certified sherry educator and CWW committee member. She holds a WSET diploma along with degrees in both chemical technology and psychology. Currently she is studying for her Master of Wine qualification. She started her career with LVMH in 2000 and has since has her fingers in many pies, for example she has worked for Château Margaux, sales in Selfridges and as a teacher at the Sardinian Forte Village Hospitality 5 star Management School. Tatiana now owns Eno Gastropub The Vine in the UK which has won a Harper’s wine list Award.

Tim Smith

Wine Director/Sommelier

Cuvee VIII

Tim has worked in the food and beverage industry for over 30 years in Southern California, Hawaii and now the UK. Tim has worked as a GM, wine director and/or sommelier at Osteria Mozza, Michael's, Rix, Fenix at the Argyle, the Princeville Golf Resort and Faith & Flower as well as consulting wine director at Bottega Louie. Tim has now relocated to the UK where he is co-wine director and sommelier at Cuvee Vlll in Surrey. He is certified with the Court of Master Sommeliers and the Sommelier Society of America, holds the Certified Wine Educator title with Society of Wine Educators and has finished one year of WSET diploma studies.

Timothy Connor


Heddon Street Kitchen

Tobias Gorn

Wine, spirits & cigar writer, consultant and judge

C&G Ltd, Fieldsports Magazine, IWSC

Tobias Gorn started his drinks industry career in 2003. Throughout his wine and spirit studies and since early years, he has always loved whiskies. As a Scotch Malt Whisky Society veteran and ex-head sommelier for Michelin star rewarded establishments, he gained a good understanding of unique premium drinks. Toby is a panel chair judge at many wine and spirit competitions around the globe. He's also an enthusiastic clay pigeon shooter, official shooting instructor, coach and referee, and award wining drinks & cigar writer.

Tomasz Kuszneruk


Pavilion Wine

Valentin Radosav

Head Sommelier

Gymkhana Restaurant London

Valentin is an Advanced Sommelier with the Court of Master Sommeliers, a WSET Diploma Graduate, winner of Sud de France Sommelier Competition in 2016, winner of Bellavita Best UK Sommelier 2017, part of winning team at the Chile Wine Bar War in 2015 at Imbibe Live. Valentin's past experience includes working at Dinner by Heston Blumenthal in London for two years, one year at Burj Al Arab in Dubai and one year at Purnell's Restaurant in Birmingham.

Victoria Sharples

Head of Wine Operations

St John Restaurant Group

Victoria joined the wine trade nearly two decades ago. She has established and run specialist wine importing companies in the UK and Australia, she has also spent time on the floor working as a Sommelier as well as consultant to winemakers along with marketing and brand experience. She has been invited to judge at various wine shows in Australia as well as a Senior Judge with the International Wine Competition in London. Currently she heads up the wine operations for St JOHN Restaurant group blending their St JOHN range as well as working closely with their winery in La Liviniere and their full suite of French wine suppliers.

Virginia Fontò


La Trompette

Virginia is a Sommelier in La Trompette, London. She is looking forward to broadening her knowledge and tasting lots of wines from different producers.

How is SWA judged?

To find out more about how the Sommelier Wine Awards is judged and who makes up our judging panels, follow the links below.

How the judging works
SWA 2018 Judges directory
SWA 2017 Judges directory
SWA 2016 judges directory
SWA 2015 judges directory