When studying my WSET (Wine and Spirits Education Trust) qualifications, my tutor encouraged me to consider further training in the form of the sommelier qualification as she believed I had the skill to go further. My immediate response was, “No way!” explaining, “As much as I love wine, I hate people.” While this is somewhat in jest, my experience in hospitality had taught me that a love of wine is merely the first in a long list of skills required to be a great somm. Organisation, knowledge, attention to detail, patience, the skill to train and instruct a team and, most importantly, the ability to be great with people all day, every day, no matter what your mood. One individual who embodies all this and more is New Zealand’s current Sommelier of the Year Suraj G C.

Hailing from Pokhara in Nepal, Suraj came to New Zealand in 2011 to study computer engineering in a small college based in Hastings, Hawke’s Bay. With no wine culture in his home country, wine played little part in his life prior to his move to New Zealand. However, the location of Hawke’s Bay – one of the Great Wine Capitals of the world – played a significant role in Suraj’s introduction to wine. Initially employed in the Elephant Hill Winery Restaurant, Suraj worked his way up from entry level to restaurant manager in a mere four years, a lightning progression during which time Elephant Hill’s restaurant was awarded two hats by Cuisine and also the Winery Restaurant of the Year accolade. Among the hard work of running a top-tier restaurant, Suraj’s interest in wine became passion which led to a thirst for knowledge.

Suraj’s passion, for not just the end product of winemaking but also the story that sits just behind the glass, spurred him on to achieving WSET accreditations followed by sommelier qualifications. Suraj is Quarter Master Sommelier Certified, which is a step on the ladder towards the goal of Master Sommelier, the gold standard for somms of which there are a mere 279 in the world. A lofty achievement, but without doubt Suraj is well on his way after winning the title of New Zealand Sommelier of the Year in a comprehensive competition held in Auckland annually under strict Association de la Sommellerie Internationale (ASI) guidelines. New Zealand is a new member of the ASI and winning gives Suraj the opportunity to compete for the chance to represent New Zealand at a regional Oceania competition in Malaysia with his eyes firmly fixed on the world title.

Suraj started his role as Head Sommelier at the Park Hyatt Auckland in preparation for its opening in 2020. His first position at a hotel, Suraj’s pride in the Park Hyatt is evident, not just because it sits atop the hierarchy in the Hyatt pyramid but also because the hotel is committed to using a variety of New Zealand wine producers and has no wine contracts. This allows Suraj total freedom when crafting the beverage lists to showcase local, lesser- known wines to the international guests who frequent the five-star hotel.

While Suraj has the most premium European wines at his fingertips if they are requested, he gets a greater sense of fulfilment from seeing hand-crafted, small-batch wines from New Zealand appreciated by international travellers, rather than removing the cork from a bottle of Premier Cru. There have been occasions when visitors have been so impressed with a wine served to them from the Park Hyatt wine list that they wish to visit the winery, something Suraj is happy to help facilitate. Being the wine ‘middle man’ is a role he believes is a privilege.

Upon asking what success looks like, Suraj was quick to reflect that it’s repeat customers, particularly those celebrating a special occasion in the hotel’s Onemata restaurant. Knowing that the experience those patrons have had in the care of the restaurant staff has been so impressive that they return time and time again gives Suraj ultimate satisfaction. That patrons trust they will have a top-tier experience every time, and that their visit goes so much further than just food and wine, confirms once again what we already knew: people – such as Suraj – are always at the very heart of great hospitality. Mary-Thérèse Blair