Back To The Shop Floor
Sommelier India|September/October 2017

AWSET Level 3 graduate and Certified Sommelier from the Court of Master Sommeliers, Harish Acharekar recently joined The Table restaurant in Mumbai as Head of Beverages. He was previously Marketing Manager – Western Region for Brindco Sales. Prior to that he worked with the Four Seasons Hotel Mumbai as Assistant Hotel Sommelier/Beverage Manager. The Table is the only stand-alone restaurant to have an in-house Certified Sommelier. Quoting Master Sommelier June Rodil of Austin, Texas, Acharekar says, “To run a successful beverage programme you have to be part of a successful restaurant.” Reva K Singh asks him how he views his new job

Reva K Singh
Back To The Shop Floor

What are your responsibilities in your new job and how does it differ from the previous one?

With eight years at Four Seasons, Mumbai, I grew from being a Server to Assistant Hotel Sommelier which strengthened my understanding of overall operations in the Food and Beverage industry. At the Four Seasons, I was responsible for the selection and stocking of the beverages and was the Learning Coach for the F & B division.

My aspiration to work further with wines then took me to Brindco Sales Pvt Ltd, where I was the Marketing Manager – West, in charge of exploring different markets for possible listings, training the F&B teams on wines, menu designing, and negotiating beverage contracts with the hotels.

Now I’m back to the front of the house in my new role at The Table and Magazine Street Kitchen as the Head of Beverages. I am primarily responsible for curating the Beverage programme for the group, introducing innovative beverage concepts, as well as training and encouraging the team to be future sommeliers. From my previous role, the biggest difference is a change of side at the table. My role now is interacting more with the customer. From what we call the “dark side”, I’ve moved to the floor. Drop by The Table for a meal and I’ll be there to answer any wine related queries you may have!

What is the underlying philosophy of the wine programme at The Table?

This story is from the September/October 2017 edition of Sommelier India.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

This story is from the September/October 2017 edition of Sommelier India.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.

MORE STORIES FROM SOMMELIER INDIAView All
Uncorking The Past: Exploring The Fascinating World Of Wine
Sommelier India

Uncorking The Past: Exploring The Fascinating World Of Wine

Shalini Singh takes us on a tour of four unique wine museums that create an interactive and immersive wine experience

time-read
5 mins  |
Autumn 2023
Cure, fine Irish cuisine at its best
Sommelier India

Cure, fine Irish cuisine at its best

Chef Andrew Walsh draws on his Irish roots to create his own brand of Nua Irish Cuisine at Cure restaurant

time-read
2 mins  |
Autumn 2023
SARPOSH - A Kashmiri Oasis in Bengaluru
Sommelier India

SARPOSH - A Kashmiri Oasis in Bengaluru

An unusual restaurant, styled after a living room in a Kashmiri home, Sarposh presents a new style of dining as it explores a vast and nuanced regional cuisine. Sarposh introduces a different kind of restaurateur. Azmat Ali Mir, an engineer by training, left corporate life to take on the challenging role of showcasing a cuisine that is frequently misrepresented. Her interest lies in sourcing the best ingredients and presenting a menu that is embedded in the wider culture of Kashmir. Kaveri Ponnapa speaks with Azmat Ali Mir, who is slowly changing people’s perceptions of Kashmiri cuisine and through it, of Kashmir itself.

time-read
6 mins  |
Autumn 2023
Indian whiskies to the fore
Sommelier India

Indian whiskies to the fore

Indian single malt whiskies have come into their own winning international awards. Here, Gagan Sharma lists the whiskies to keep in your drinks cabinet

time-read
7 mins  |
Autumn 2023
WINE AUCTIONS - The Collective Napa Valley program raises funds year-round
Sommelier India

WINE AUCTIONS - The Collective Napa Valley program raises funds year-round

The wine fraternity in Napa Valley is known for giving back to the community generously, reports Mira Advani Honeycutt who attended its latest Auction

time-read
5 mins  |
Autumn 2023
Historic Wine Cellars
Sommelier India

Historic Wine Cellars

Britain’s famous universities have long held prized wines, estimated at millions of pounds in their venerable cellars

time-read
4 mins  |
Autumn 2023
The Women in Wine Network
Sommelier India

The Women in Wine Network

The international Women in Wine Expo brings women from around the world together to collaborate and exchange experiences. Ruma Singh attended the Expo in London this year

time-read
5 mins  |
Autumn 2023
Spring frost - A Burgundian winemaker's singular cross
Sommelier India

Spring frost - A Burgundian winemaker's singular cross

Raymond Blake on winemakers’ battle against dreaded spring frosts in Burgundy – just one of the many nasty curveballs that nature hurls from time to time

time-read
6 mins  |
Autumn 2023
BORDEAUX EN PRIMEUR BORDEAUX 2022 - A Collectors Vintage
Sommelier India

BORDEAUX EN PRIMEUR BORDEAUX 2022 - A Collectors Vintage

Namratha Prashanth shares her personal experience of the wines at the 2022 En Primeur tastings in April

time-read
5 mins  |
Autumn 2023
WINES OF HUNGARY - LIQUID GOLD
Sommelier India

WINES OF HUNGARY - LIQUID GOLD

Tokaji Aszú is a sweet botrytised wine from northeastern Hungary, prized by connoisseurs around the world.

time-read
6 mins  |
Autumn 2023