Registration Opens
01 May 2024
Judging
Date
26 & 27 March 2025
Winners Announcement
22 April 2025
01 May 2024
26 & 27 March 2025
22 April 2025
Philipp started his career as a Commis Sommelier at Dinner by Heston Blumenthal (2 Michelin stars) in London. For nearly five years, he had the pleasure of working alongside Stefan Neumann MS and Vincenzo Arnese. During this time, he was promoted to Assistant Head Sommelier, passed the COMS Certified exam, and became the first Austrian to achieve the SSA Master Sake Sommelier title. With over six years of experience in the industry, he joined Trivet as Head Sommelier in June 2021 and passed the Court of Master Sommelier Advanced exam in October. He was also a judge for the IWSC for the first time this year.
Trivet Restaurant
I was born in 1993 in Kufstein, Austria. After finishing Tourism high school in Innsbruck, I moved to Munich to work at Tantris (2 Michelin stars) in 2013. Three years later, I started my first job as Commis Sommelier at Dinner by Heston Blumenthal (2 Michelin stars) in London, having the pleasure of working with Stefan Neumann MS and Vincenzo Arnese for nearly five years. During this time, I got promoted to Assistant Head Sommelier, passed the COMS Certified exam, and was the first Austrian to achieve the SSA Master Sake Sommelier title. In June 2021, I started at Trivet as Head Sommelier and passed the Court of Master Sommelier Advanced exam in October. It was also an honour to be judging for the IWSC for the first time this year.
There are ample things which I enjoy, but if I had to choose one, service. The energetic atmosphere in the restaurant during the busiest time gives you so much adrenaline. Knowing that guests are having a good time because of what the team provides is incredible. Outside the restaurant, it would say trips to different wine regions can't be beaten.
The Office (American)
Image: Philipp Reinstaller
When I moved to London, my first proper lunch was at Pollen Street Social with a colleague at the time, who is now a dear friend of mine. Probably because of this lunch.
We opted for the lunch menu, priced at £45, and ended up with a bill higher than £600. We had just started working as Commis Sommeliers and were overwhelmed by the hospitality. Agnieszka, the head Sommelier at this time, gave us plenty of blind tastings during the meal and still remembers that we got a Vin Jaune right despite not knowing how to pronounce it. This was a warm welcome to the London wine world.
The need that the wine has to match the food. There is nothing wrong with ordering good food and wine and having a good conversation about something else.
Without a doubt, A. Wong.
Aged white Bordeaux and ribeye
The Old Man and the Sea by Ernest Hemingway
Two big goals. Passing the Master Sommelier exam and competing in an international competition. Working on the floor is probably the best training for the latter.
I will tell you a good story, but I was the customer. It was on a trip to Portugal with a friend of mine, and we ended up saying hi to the head chef of a Michelin star restaurant because we had another friend working there. Just before midnight, we sat down with him for a glass of wine and a chat. At 6:30 in the morning, Chef started grilling sausages in the kitchen, and we moved on from wine to beers. Moments like this make hospitality very special for me.
Header Image: Philipp Reinstaller
Call for domestic and international submission is now open for London Spirits Competition. Enter your spirits and give your brand a global boost. Register now to save on early bird pricing before November 30, 2024.