We took a few moments to catch up with Head Sommelier Francisco Nevot on why he loves working in hospitality and his wine tips for all our guests in Hutong.
What inspired you to work in the industry?
It’s always been in my family. My aunt had a hotel in Spain where I grew up which had a lovely restaurant. I helped out when I was younger and worked there in the summers when I was at university.
How did you become a sommelier?
I started my career as a commis waiter at Galvin. I met a Spanish sommelier there who introduced me to the world of wine. He spent a lot of time with me, teaching me and letting me taste a lot of new wines I was not familiar with. I decided I wanted to be a sommelier and studied for my WSET courses. When I qualified I moved to Bluebird as a commis sommelier, I got promoted to sommelier quite quickly and really enjoyed my time there. I really developed when I worked at China Tang, there was an amazing sommelier team and my passion for wine just grew. Read more +