Tiếng Việt
On August 14th, for the first time in Vietnam, the Vietnam Best Sommelier Competition was held, following the standards of the World ASI Sommelier competition. The winner, none other than Trần Thị Dung Trâm, is a petite yet remarkably determined young woman.
A few weeks before the competition, I had the opportunity to meet and talk with Trâm in Hanoi. I had long been curious about her when she was in the finals of various sommelier competitions. This curiosity drove me to arrange a meeting with Trâm, even during a short business trip.
Born and raised in the ancient capital of Huế, a land rich in history and culture, Trâm is immensely proud of her roots. Externally, Trâm appears youthful and petite, so much so that I was surprised to learn she is married and has a 4-year-old son. However, within just a few minutes of conversation, I could sense the maturity and depth in Trâm’s words.
Currently, Trâm serves as a Sommelier and Manager at Chapter Dining in Hanoi. She also represents Lucaris, Australian Wines, and is an active member of the Saigon Sommelier Association’s executive committee. Trâm’s achievements are truly impressive:
- Champion of the Vietnam Best Sommelier Competition 2024
- Winner of the Australian Wine Trophy 2024
- Runner-up of the Vietnam Best Sommelier in French Wine 2019
- WSET Level 3 certification in wine and sake
- Certified Sommelier by the Court of Master Sommelier (CMS)
- Certified Sake Sommelier
- ASI Level 2 certification
- Represent Vietnam at the ASI Best Sommelier Asia & Pacific 2022
- Represent Vietnam at the All Japan Best Sommelier 2023
In 2016, while working as a server at a Danish restaurant, Trâm discovered her passion for beverages and was determined to become a professional sommelier. Her love for wine extends beyond just wine; she is also passionate about sake, whisky, and even tea and coffee. “When I like something, I have to delve deep into it,” Trâm shared.
After five years working in the F&B industry in Saigon, progressing from server to supervisor and then sommelier, Trâm and her husband decided to return to Hanoi to better care for their family. Although she briefly tried teaching at a hospitality school, Trâm soon returned to the restaurant industry, missing the interaction with customers.
Sommelier – A Profession Demanding Investment and Resilience
“Being a sommelier requires a significant investment of both money and patience,” Trâm shared. To become a sommelier, one must not only have extensive knowledge of wine but also be well-versed in spirits, cocktails, tea, coffee, and cuisines from Vietnam and around the world. This was evident in the Vietnam Best Sommelier 2024 competition, which demanded that sommeliers possess knowledge, taste, and service skills, as well as communication and foreign language proficiency. The profession is challenging, but for those who are passionate, it’s a lifelong journey of learning and competing.
Learning in this field requires immense effort and dedication, as well as a considerable financial investment. In Vietnam, although more wine courses are available now than before, the costs are still steep. An introductory and certified sommelier course by CMS costs about 40 million dong, while pursuing the Advanced Sommelier course can cost several hundred million dong, not to mention other certifications. The higher you aim to advance your knowledge, the higher the costs.
If No One Has Done It, Then I’m a Rarity
The sommelier profession is challenging, and for a female sommelier, the obstacles are even greater, as the job is often seen as suited for men due to its demands for physical strength and endurance. But these challenges have not deterred Trâm’s passion.
“With all the difficulties in the sommelier profession, why did you choose to pursue it?” I asked out of curiosity.
“If it’s hard, and no one has done it, then I have more opportunities, and I become a rarity. There are many chefs and servers, but a sommelier is not easy to find,” Trâm replied, with sharp insight.
Indeed, Vietnam is becoming a global economic hotspot, attracting substantial foreign investment. The F&B industry is at a golden point, especially after Michelin entered Vietnam in 2023, opening many opportunities for fine dining, and thus for sommeliers. Trâm loves her job because it allows her to be creative, choosing wines and foods to create unexpected experiences for her customers. These are the moments of happiness that Trâm enjoys every day.
An Independent and Colorful Woman
Many people say Trâm is mature beyond her age, and I must agree. Her thinking and approach are independent and mature. Trâm always takes the initiative to enhance her skills through specialized courses, seeing them as an investment in her professional future.
Trâm admits she often places pressure on herself. “I’m in a position where I can’t make mistakes. If I don’t pass the CMS certification, I’ll have to spend a lot of money to retake it, which forces me to be meticulous in every step. I’m not sure if this is a strength or a weakness, but so far, putting pressure on myself has worked for me,” Trâm shared.
She also confesses to being picky when it comes to food. “The more I learn about wine, the pickier I become. If it’s not delicious, I won’t eat it,” Trâm said with a smile.
“What is your favorite dish?” I asked. “I love Japanese food, like ramen. For Vietnamese food, I enjoy eating snails, and I’m particularly fond of Huế cuisine.”
Despite her seemingly gentle exterior, Trâm has a rich and adventurous spirit. “I love nightlife and exploration. When I was in Saigon, I often explored speakeasy bars. I’m passionate about extreme sports like free diving, parasailing, and trekking… But there are times when I also enjoy tea or learning about coffee. In general, I like a lot of things,” Trâm shared.
The Future of the Sommelier Profession in Vietnam
In the past, Vietnamese sommeliers were often underrated compared to foreign sommeliers, but there have been many positive changes recently. Many Vietnamese have become head sommeliers at prestigious hotels. Trâm shared: “Vietnamese sommeliers may lack practical experience in wine regions, but the 4.0 era brings many opportunities to learn and explore. We can compensate for that weakness with our strengths, such as deep knowledge of local cuisine and excellent service skills. Therefore, there’s no reason to lack confidence.”
What impresses me most about Trâm is her deep understanding of her self-worth and her respect for her roots. From the way she talks about her hometown to her confidence in the strengths of the Vietnamese people, she uses this power to achieve truly admirable things. Her victory as the champion of the Vietnam Best Sommelier 2024 competition is clear proof of her determination and belief.
Trâm is a prime example of the new generation of Vietnamese sommeliers: young, talented, and full of inner strength. I believe that young people like Trâm will elevate the sommelier profession, a relatively new field in Vietnam, to greater heights in the future.
Phuong Maxy
