Have you ever dreamed about a job focused on wine? Many of us probably have.
This month we decided to catch up with Philip Dunne, Head Sommelier at The Westbury Hotel in Dublin to find out more about the industry and his career journey to date.
What did you want to be when you were younger?
It was always something different every week. I remember wanting to be a Gardaí and a horticulturist at one point. On reflection, they are two jobs that I don’t think I would have been brilliant at!
What did you study at college?
I studied Business & Management in NUI Maynooth but knew by my late teens that I wanted to pursue my formal education in wine and spirits.
Talk us through your career to date.
I’ve worked in hospitality since I was 14 which is half of my life now! I started off in casual dining but my real love for wine started in Bang Restaurant in 2011. A few years later in 2015, I joined the gorgeous Ashford Castle as a junior sommelier. Six months later, I was proud to become their head sommelier. I worked with some amazing sommeliers there and we were really delighted to pick up many wine awards over the years. Just recently, I have joined the fabulous Westbury Hotel in Dublin which makes me so happy as I really adore the place.
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What skills do you need to become a sommelier?
Without a doubt, you need commitment and a passion to always learn more. Every day is a learning day, even the best in the business will admit wine is a journey where you never stop learning. That’s what’s so great about it. Organisation also plays a big part when you are looking after hundreds upon hundreds of different wines in the cellar.
What’s the biggest misconception people have about your job?
That I get to wine taste all day, if only!
What is a typical day like?
My day involves planning and designing upcoming wine lists, working service in the restaurant and working on future wine events within The Westbury.
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Who has been your biggest role model?
There have been two that stand out for me. Joe Barrett, proprietor of Bang Restaurant who encouraged me at the beginning of my journey with wine. He allowed me (at a young age and with little experience) to have a big influence on him in making a special wine offering in the restaurant. Also, my former wine teacher Liam Campbell, who’s wine writing style and teaching method have always inspired me.
What’s the biggest career lesson you have learned to date?
Success takes time, patience and dedication.
What advice would you give someone that is looking to become a sommelier?
Start your wine education by completing the WSET Level 1 or 2 qualification and look out for junior sommelier roles that often come up in Ireland. If you work in a restaurant, discuss with your manager or restaurant owner if you can be involved in the wine list in the future.
