What Makes Great Hospitality? | A Sommelier's Role

#Sommelier #WinePodcast #WineEducation #Harbour60 #WineCareer #CanadianWine How a Top Sommelier Runs One of Canada’s Largest Wine Programs | Harbour 60 What makes truly great hospitality — and how does it connect to one of Canada’s most ambitious restaurant wine programs? In this episode, I sit down with Christian Perreault-Hamel, Best Sommelier of Ontario, Wine Director at Harbour 60 in Toronto, and founder of Pelican Wine Imports. He shares insider strategies on hospitality, wine program management, and career growth, including how he oversees 3,600 SKUs and 25,000 bottles at Harbour 60. In this episode, you’ll learn: • Secrets to world-class hospitality from a top sommelier • How to build and manage a massive wine list • Balancing profitability with personalized service • Insights into sommelier competitions & the Master Sommelier diploma • Starting a wine agency with Pelican Wine Imports • The rise and impact of Canadian wine • Career advice for young wine professionals Listen on Apple, Spotify, or YouTube: https://linktr.ee/insiderwine ⏱ Chapters 0:00 Intro 01:43 From Art to Bars 04:25 France & WSET 05:29 US Experience 07:03 Montreal to Toronto Leap 11:46 Finding Pompette During COVID 16:05 Pompette Growth & Awards 18:12 Port Tongs & Service Theatrics 20:49 Joining Harbour 60 24:08 Building a Global Wine List 29:06 Flood Reset & Buying Strategy 33:38 25,000 Bottles Logistics 35:28 What Guests Actually Order 39:15 Canadian Wine’s Rising Popularity 40:48 Harbour 60 Beverage Mix 42:59 Profitability & Value 48:07 Smart Markups & Hospitality 51:00 Sommelier Competitions 01:01:10 Chasing the MS Pin 01:05:20 Starting Pelican Agency 01:07:58 Evolving Personal Taste 01:10:50 Desert Island Wine Picks 01:12:14 Keeping Wine Fun 01:15:10 Advice & Wrap-Up