Tiếng ViệtFrom a boy washing dishes to help out at his family’s restaurant, to working part-time at a bar to pay for his studies, and ultimately becoming “Sommelier of the Year,” Chad’s journey exemplifies passion and bold thinking in his profession.
I met Chad at a California wine event in Ho Chi Minh City. Now he is the Global Sales Director of Ernest Vineyards from the Sonoma Coast, Chad’s enthusiasm and his storytelling about the winery piqued my curiosity, revealing that he once was a sommelier. Chad’s influence is well-recognized, with mentions in prestigious publications like the Michelin Guide, Food and Wine, and the New York Times. Humble about his accolades, Chad did not mention them in the previous conversation until I discovered them.
Chad’s journey began with his days working at a bar to pay for his tuition fees. This job afforded him the chance to become acquainted with wine, where he discovered his remarkable ability to taste and distinguish between various wines offered at the bar. Despite graduating with a degree in literature, he decided to pursue a career as a sommelier. A pivotal moment in Chad’s career was convincing The Dutch, a restaurant in New York, to feature an all-American wine list instead of a diverse international selection. He believed American wines possessed the necessary diversity. Initially, this idea seemed outlandish, as very few restaurants in America followed such a practice. However, Chad’s boldness turned into a phenomenon, attracting the attention of winemakers and the American wine community, ultimately earning The Dutch the “Restaurant of the Year” award from the New York Times and Eater.
Chad emerged as an ambassador for American wines, recognized in the “30 Under 30” list in 2014, the “40 Under 40” list by Wine Enthusiast, and named “Sommelier of the Year” in 2017 by Food & Wine magazine. These accolades acknowledge Chad’s contribution to changing perceptions about American wine, showcasing its diversity beyond Napa Valley and Cabernet Sauvignon.
When sharing his story, Chad continually mentions his great mentors, those who guided and supported him with gratitude, acknowledging their role in his success today.
From my engaging conversations with Chad, I gleaned two essential lessons:
- Embrace opportunities from the ground up: Chad started by serving at a bar and gradually ascended to becoming a sommelier. His advice to aspiring sommeliers is to seize every opportunity to work with wine, regardless of the position.
- Be excellent at one thing first: While a sommelier must be knowledgeable about various wines, Chad’s fame and success stemmed from his focus on American wines, becoming their ambassador. You can also start by excelling in something that others haven’t dared to or considered and do it exceptionally well.
Now serving as the Global Sales Director of Ernest Vineyards, Chad shares that he still cherishes the moments of serving at restaurants, relishing the happiness and surprise on guests’ faces when they enjoyed a wine he recommended. And while doing his current job, he still enjoys the occasional feeling of standing at the wine counter, pouring wine, and talking to people
When asked about his impressions of Vietnam, he remarked on the friendliness of its people and the richness of its cuisine. He shared his heartfelt and enthusiastic experiences during his days in Vietnam, offering intriguing suggestions for pairing Vietnamese cuisine with wine that I am eager to try.
