Pathways Routes to the top
Routes to the top
Valentina Brieda Sommelier, Chewton Glen
Determination and passion has carried the sommelier from her first waitress job to her dream position
Did you do any work experience in the industry at a young age? My first experience in hospitality was when I was 17. I started as a commis waitress in a restaurant in Italy close to my home and learned the basic skills of how to run a service. I found that I really enjoyed working with people.
What initially attracted you to working in hospitality? Foreign languages, travelling and exploring other countries have always been a passion, hence connecting with people on the floor seemed an opportunity to ‘travel’ anywhere without moving.
How did you make the transition into a job in hospitality? Hospitality is a very common way to get into the working world in Italy, but since I started my career I have become passionate about the industry and the opportunity to learn more. Wine is also a big part of the Italian culture and that clearly facilitated my passion for the wine world.
Who was your first role model in hospitality? There are two: Katia and Gianni, owners and managers of a little restaurant on the beach in a small village called Bibione in Veneto. I remember them caring for me and showing me how to run the floor. It was a summer job, but despite my very short period there, I really enjoyed the experience. When the season ended both Katia and Gianni asked me when I would open my own restaurant, such was the determination and the passion I showed.
How did you decide on your career direction? I didn’t really think of a career in hospitality when I was younger but I suppose it was – still is – my desire to engage with people. I have thought I would like to open my own restaurant but, before then, I want to make sure I am skilled enough, and not just on the food side. This is why I started to look at the wine industry and attend the Italian Sommelier Association. However, I then started as a waitress at Chewton Glen and there I have been able to develop my career and become a sommelier.
Have you done any additional personal career development? I am studying the Wine & Spirit Education Trust’s Level 3 and then, who knows? My boss would love me to start competitions, but to be totally frank I still don’t feel ready.
What advice would you give someone starting out in the industry? Be passionate and ambitious, have a healthy eagerness and be willing to learn. Explore and have an inquisitive mindset.
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“Since I started my
career I have become passionate about the industry and the opportunity to learn more”
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