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Sydney Convention and Exhibition Centre Introduces its First Sommelier

Travel News Asia Latest Travel News Podcasts Wednesday, 22 October 2008

The Sydney Convention and Exhibition Centre has reinforced its high standards for quality cuisine and wine with one of its key culinary staff becoming a Certified Sommelier.

William Wilson has become one in just a handful of people in Australasia to attain the Court of Master Sommeliers esteemed title of Certified Sommelier, recognising high standards of wine service, commitment to quality customer care and extensive knowledge of international wine, beer and spirits.

Drawing on more than two decades of international experience in beverages and catering, Mr Wilson was named the Centres first Sommelier after demonstrating his wine tasting and evaluation skills during an intensive three-day sommelier program conducted in Sydney.

The program was very challenging. The Certified Sommelier title is universally considered as one of the ultimate credentials in the beverage  and catering industry and Im very honoured to be one of the few beverage professionals in Australia to achieve the certification, Mr Wilson said.

Working closely with Centre Executive Chef Detlef Haupt, Mr Wilson manages the venues large wine stock of around 15,000 bottles and more than 200 different wine varieties. He also compiles beverage menus complementing the Centres five-star cuisine and is responsible for training the 250-strong food and beverage team at the venue.

Since joining the Centre in 1994, Mr Wilson has been involved in every event and conference held at the venue, and has coordinated the beverages for more than 740,000 guests for dinner events alone during that time.

Centre Chief Executive Ton van Amerongen said Mr Wilsons certification was testament to the calibre of the venues catering team.

The Centre has a longstanding commitment to delivering a first-class catering experience at every event. Williams achievement underpins this commitment and reinforces the outstanding talent within our food and beverage team, Mr van Amerongen said.

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