Our Head Sommelier, Giuseppe Iacona has been working in the hospitality industry since he was 16. His first opportunity was as a waiter in his best friend’s family-run Italian pizzeria in Vittorio Veneto, Italy.
Over the years, Giuseppe has developed his passion of food and beverage and focused his attention on wine and successfully built his knowledge and skills across some of the most famous restaurants in London, including the Berkeley Hotel, Berners Tavern, Murano, Union Street Cafe and we are thrilled to have him as Head Sommelier at Coq d’Argent.
Giuseppe is based at the restaurant most days and is on hand to answer any questions you may have regarding the wine list and can make great wine pairing suggestions with your dishes. When he had a moment after lunch, we asked him a few questions:
In your opinion, what are the essential skills required to be a sommelier?
Wine knowledge is very important and for that, you must study both practical and theory. Tasting, of course, is the best part but it also is about so much more – you also need food knowledge and customer service – dealing with guests is not always easy.
Which wines compliment your personal favourite three-course meal and why?
I always start my meal with a glass of bubbles followed by a glass of white before moving onto a red. I am very classic with my choices and will always finish with a nice glass of Cognac.
What is the best part of your job?
Well, I am paid to drink which is a bonus! I get a buzz when I sell an expensive bottle of wine and give that person the joy of being able to drink such a brilliant wine.
And the worst?
When individuals ask me for a Gavi or Pinot Grigio – some people don’t want to try new wines and I find it frustrating when many are sceptical and stick to common, less interesting wines. Life is too short.
