Gennaro BuonoFamily name: Buono
Given name: Gennaro
Jobs: Sommelier, Restaurant Manager, Ristorante l’Olivochef, Capri Palace Hotel, Capri
I love this about my profession: I feel very lucky for the opportunities I have, knowing so many people, so many cultures, so many habits, and of course so many wines! And this is a daily discover…you’re each day in challenge with yourself to be prepared to receive questions about wines and drinks from the world, and costumers wish to know the product of your country, and this exchange of information is magic! Is not only a job…is my life!!
This is important to me with my team: I love sharing information! Beyond the qualifications there should not be distinctions. The growth path should be maked with the group! Study together with colleagues, implement strategies work, always looking for new ideas, I think is really important. Share the motivations and then pass along to customers is a very beautiful part of our profession.
If I were alone on an island (with a refrigerator!) I would have this with me: For sure my corkscrew! Then: Mosel riesling trocken, some bottles of Champagne, Alto Adige Gewürztraminer, couple of boxes of Puligny Montrachet, Wachau Grüner Veltliner Samaragd, Bordeaux’s 1er Cru, and of course a lot of Sangiovese from Tuscany…
I would like to achieve this within five years: Good question! A lot of projects, dreams, things I want to do… my goal is to reach great results in the internationals ASI contests, is not easy at all but once you have a goal, you really want to reach it, you continue to study each day to be always better and better. Of course the titles of Best sommelier of the world and best sommelier of Europe and Africa ASI are my dreams!!!
I foresee these trends in the sommelier profession within the next few years: As the market changes so also changes the eating and drinks habits, so I think that the wines will contain less alcohol, more light and fresh. And also some changes by wine market, I think the wineshops will disappear and there will be more and more online sales platforms. By sommelier job I see that the skills most required in the future will be great management knowledges, cellar management, don’t forget that a great sommelier job is really big part of the economical success of a restaurant. Other work attitudes will study the psychology of the customer, in order to always improve the service.