I started my career in the hospitality industry as a barista. After several years of working in specialty coffee, my love for food and wine led me to the F&B industry. I got a chance to manage a restaurant and wine bar in a small boutique hotel in Toronto after and then served at a couple wine-focused restaurants, learning as I went. And I’m excited to continue my journey!

Christopher Sealy is Canadian and of Barbados, West Indian heritage.

Christopher graduated from Univerity of Toronto with a degree in French Language and Literature. I have spent time living and travelling abroad before entering into the world of wine.

Christopher is a Certified Sommelier from both CAPS and in the Court of Master Sommeliers. Over the past 15 years, he has had the privilege to travel to numerous wine regions, exploring and studying different wine cultures, getting to know the wine makers, and the factors that make them unique. This culture and a ‘people first’ approach to wine has enabled him to make wine not just a learning experience for all he encounters, but also an affable and relishable one.

Sealy has been instrumental in the building of full wine and beverage programs. He has also held several posts in Management, he has instructed on wine education, and had at one time built and opened a wine bar. Currently, he is the Wine Director at one of Canada's top fine dining restaurants.

Voted Canada’s Best Sommelier in 2019 by the publication Canada’s Best 100 Restaurants, Christopher Sealy brings a distinct and nuanced approach to wine.

I am originally from Italy and a certified Sommelier by Association Italian Sommelier. Currently, I'm studying for both the intro and certified exams by the Court of Master Sommelier. I am extremely passionate about food and wine having worked in several top restaurants around the world. I am excited to start working in this industry in Canada and being part of the Vinequity community.

WSET and Italian Wine Scholar who has a passion for discovering the various terroirs of the world and eventually getting into wine-making and vineyard management.

Mike Wong is the Assistant Wine Director at @Chambar_Restaurant, a uniquely cultural Belgian-Moroccan restaurant in the heart of Vancouver, BC.

Mike is currently pursuing his Level 4 Diploma in Wines with the Wine & Spirits Education Trust (WSET) @wsetglobal, and he is also a Certified Sommelier with the Court of Master Sommeliers @mastersommeliers_americas

Born and raised in Vancouver, Mike had a multi-cultural upbringing: growing up Canadian while being the offspring of his Vietnamese mother and Chinese father. He grew up learning Chinese, playing the piano and had the privilege of hard-working parents who valued education and hard work.

Although he pursued a university degree in Communication from Simon Fraser University, there was something about the restaurant industry that pulled him out of writing papers and attending lectures. He loved being in a bustling environment where camaraderie, teamwork, and passion for excellence all come together to make people happy and have a great experience.

His love for hospitality can be traced back to his formative years. When he was 17 years old, he first cut his teeth working at a busy English Bay restaurant, where he started out seating tables before moving through the ranks, ending up tending the bar. From here he knew he wanted more and ventured out looking for bigger things, working at several upscale restaurants and bars in the city before considering a move into management.

That opportunity came knocking when he landed in an Italian restaurant where they were in need of a Sommelier. He said yes, started taking his wine courses, and he hasn’t looked back since.

I completed my sommelier education on november 2018 and am now working with the sommelier group at Coureur des Bois and h3.

Originally from Seattle, WA, USA. Paul studied theatre in NYC. There he waited tables between acting gigs, and eventually fell into fine dining. During parts of his 13 years in New York City, Paul worked as a dining room captain at the then 3 michelin starred restaurant Jean-Georges. From there Paul took several wine programs under the American Sommelier Association before studying up for the CMS certified exam, which he decided to take in Toronto. For the next two years after passing, Paul went on to to work as a junior sommelier at Danny Meyer's Union Square Hospitality Group. During this time, Paul and his wife Cathy who is originally from Welland, Ontario decided to move north to be closer to family. After landing in Hamilton, Paul connected with a former USHG alum, Sommelier Jose Luis Fernandez and worked under him at Quatrefoil Restaurant in Dundas, Ontario. During this time, Paul took classes at the SommFactory in Toronto leading up to preparing for the CMS advance exam. He then moved onto to work at Chef Ryan Crawford's farm to table restaurant Backhouse in Niagara-On-The-Lake alongside Sommelier Bill Mochoruk. Paul is currently back in Hamilton working at Victoria's Steak and Seafood as their resident sommelier and hopes to continue his education when Covid-19 subsides.

I have recently returned to Canada after working in Europe for two years. I have always been a wine lover and am hoping to make a career within the industry.

Graduated with a Bachelors of Commerce from Humber College (2016) and have obtained my WSET 2 in hopes of continuing my education. I have been working with wine, spirits and beer for over 10 years and looking to continue towards that path. A seasoned hospitality veteran (bartender and waiter) who is looking for opportunities within the wine industry. Currently obtaining a certification of Rioja wines.

Looking forward to sharing thoughts and information with all members going forward.

I have been passionate about all things wine and spirits ever since I started working in the hospitality industry about ten years ago. I worked as a junior distiller for several years in the Okanagan, right at the heart of Canadian wine country. Although my wine knowledge was pretty minimal back then, I collaborated with several local wineries through the distillery, which sparked my interest in wine as well. I moved to Vancouver, BC three years ago and ended up working at a wine bar in a managerial position, and hence, currently expanding my wine knowledge with WSET 3. My education background is in Environmental Sciences, so I hope to marry my two passions one day by pursuing sustainable viticulture.

I started my career in hospitality back in 2011 while I was living and studying in Dublin, Ireland. Prior to that I went to university for Accounting and worked in financial audit in my home country of Brazil.

In 2013 I joined the beverage team of a major cruise line company, where I had the opportunity to learn more about the world of beverages while traveling to some amazing destinations. In 2015 I decided to go back to college, and moved to Toronto, Canada, where I attended the Hospitality program at George Brown College, I graduated the program in 2017 with a 4.0 GPA and was the recipient of the International Scholarship Excellence Award.

My passion for wine started while I was attending George Brown College, I attended a basic wine course as part of my curriculum in which I excelled, so I decided to seek further knowledge. I took WSET Level 3, and eventually joined The Sommelier Factory program, which has been an integral part of my learning experience.

Between 2015 and 2018 I worked in Food & Beverage for Fairmont and Marriott Hotels. I had the opportunity to work as a Sommelier for Byblos Toronto, Air Canada Signature Lounge, and most recently, I was working under the mentorship of Master Sommelier, Bruce Wallner at Grand Cru Deli.

In 2018 I passed the Certified Exam with the Court of Master Sommeliers, and in 2019 I was also certified by the Canadian Association of Professional Sommeliers. That same year I had the opportunity to take the Advanced Sommelier Course with the CMS, and I hope to take the Advanced exam in the next few years.

Currently, I am living in Prince Edward County, where I am working as a Sommelier at Stanners Vineyard.

I hope to further my wine education and share my experiences and passion along the way.