My name is Akshaye Sridhar, I work as a Jr manager and non alcoholic beverage director at Restaurant Pearl Morissette in Niagara.
As a senior serve I do have a decent knowledge and understanding in Wine. But would love to purse and continue to learn and develop myself further more.
WSET 3 is something I am interested in pursuing.
Being a hospitality professional continues education is something I thrive on to become a professional in the industry.
If I fit as a right applicant for your scholarship that would be a great opportunity for me to grow.
Looking forward to hearing back from the team.
Regards
Akshaye

Hi, My name is Kevin Nelson, I have currently completed my WSET level 1 course - Spirits Certification and am looking to further my education within this industry.

With over six years of experience in marketing within the Fast Moving Consumer Goods Industry, I've transitioned into the enchanting universe of wines.

Holding WSET Level 3 certification, I proudly represented Kenya on the global stage at the 2023 World Blind Tasting Championships in France.

Recently, I participated in Bordeaux Mentor Week, fueling my enthusiasm to fuse marketing skills with a deep understanding of wines.

Beyond this, I share my acquired knowledge by creating online educational content, aiming to pass on insights to the upcoming generation.

Weiwei Feng is the founder and General Manager of Vintasy Wine Merchants Ltd. since 2023. She started her career in the wine industry at JAK’s Beer Wine & Spirits in Vancouver in 2019, completing a career transition from being an event planner for over 8 years in China. Starting from a Service Champion, Weiwei quickly developed her wine knowledge and leadership skills, and was promoted to the General Manager of JAK’s Kingsway Store in less than 2 years.

Then Weiwei expanded her experience from retail to wine import as the Business Development Manager at a wine agent - Bonvin Wine & Spirits. She also taught WSET L1 & L2 in Mandarin Chinese at Vancouver Wine School based in Richmond, BC with a great passion in wine education.

Weiwei has always valued professional development and life-long learning. She’s currently pursuing the WSET Diploma and targeting to graduate in May 2024.

With the background of event planning, Weiwei curated several high profile wine tasting events and masterclasses that featured Fongyee Walker MW in Vancouver, with a mission to cultivate Chinese wine enthusiasts and community.

In her spare time, you will find Weiwei at spinning classes and trails around Metro Vancouver. She is also a foodie and local art lover.

Originally from Bogotá, Colombia, a creative thinker with a background in art, fashion and customer service whose experience, welcoming personality and love of wine is ideal for helping curate unique experiences in the hospitality industry. A supporter of responsible viticulture, natural winemaking and equitable restaurant practices.

I was honoured to be part of the opening team of a few spots around the city, experiences that not only taught me great values but helped me to efficiently implement systems adaptable to different platforms.
Part of the opening team at Comó Taperia followed by the opening Published On Main, a position that I left for an amazing opportunity to complete my WSET 3 Award in Wines with the Vinica Education Society. Soon after completing my wine education, I took over as General Manager at the now Michelin-star restaurant, Barbara, where I helped curate a small BC wine and cocktail program. I was most recently running the show at Cafe Kitsune where I was helping them launch their nighttime program & pop up music series and at Vignette wine bar where I took the role of Assistant general manager/sommelier.
I am currently the wine director for Collective Hospitality.

At Odd Duck Wine and Provisions, I have the unique privilege of blending my passion for creativity and my love for exceptional provisions. As a dynamic professional, my role spans across two distinct yet complementary realms: creative branding & social media management and bottle shop co-curation.

As the steward of Odd Duck's online presence, I am entrusted with shaping the brand's identity and telling its story through the lens of branding, photography, and social media management. My mission is to craft a compelling narrative that resonates with our audience, bringing the essence of Odd Duck to life in the digital sphere. I thrive on building connections with our community partners, working collaboratively to expand our reach and drive foot traffic to our restaurant.

In the realm of the bottle shop, I co-curate an immersive bottle shop experience, where each product is carefully handpicked to reflect the unique character of Odd Duck. My responsibilities span sourcing and purchasing, ensuring that our shelves are graced with the finest and most captivating offerings. This curation extends beyond just provisions; it's about creating an environment that delights our customers and elevates their overall experience.

At Odd Duck Wine and Provisions, my job from the digital sphere to the bottle shop experience is to convey that we're more than a restaurant; we're a destination for exceptional taste, a haven for discovery, and a hub for culinary engagement.

Irish immigrant to Canada trying to forge a path in this crazy industry

In the wine industry, I am just breaking in. I did a short stint at Le Select but am looking for a new place to call home. I began studying wine last year in November, and since then have completed Wine 1 (a George Brown course), followed by WSET 2, currently enrolled in WSET 3 and will write the exam on December 13, 2023. In this time I also completed my CMS-Intro course, and will be completing the certified in the new year.

I worked within the wine industry during 5 years, in the commercial part. I always enjoyed being specialized within wine and decided to improve my wine knowledge trough wset courses

I have worked for the food and beverage industry since I was very young and was always curious about how the food was made. Later on I became interested on how to find the perfect wine paring. While working in a high end restaurant, my passion started to develop and I found myself excited to share my knowledge with customers to create a memorable experience for them. That is why I decided to take a business degree in hospitality which then lead me to complete a Sommelier diploma. After working for a few years in the hospitality industry, I decided to expand my wine education. My husband and I moved to Canada to study the Winery and Viticulture Technician program at Niagara College. I graduated in April 2022. One of my favorite things about the program was the hands on learning that allowed me to develop important wine skills such as sensory evaluation of wines, advanced winemaking, vineyard management, wine chemistry, microbiology, organic chemistry and lab analysis. So far I have worked 3 harvests. The first one at Stratus Vineyards and the second and third were at Domain Queylus. I am very lucky because I have worked with very talented winemakers and mentors.
My husband and I are wine travelers. We have traveled to Burgundy, Champagne, Rivera del Duero, Rioja, Porto and Dao. We enjoy listening to the winemaking stories and getting to know the culture. I love the connection that wine has with nature and people. I found fascinating how everyone collaborates together to produce a great wine.