Seamus Sharkey, Restaurant Story

The Staff Canteen
Seamus Sharkey
Seamus Sharkey

Seamus Sharkey discusses his role as Head Sommelier at Restaurant Story and his own inspirations with regards to persuing a career as a Sommelier

Name: Seamus Sharkey

Place of work: Restaurant Story

Role: Head Sommelier

Bio: Seamus first became a Sommelier at The Nut Tree in Oxfordshire when he was just 19 and his interest in wine has continued to grow. At 24 he became the Head Sommelier at Tom Seller’s Michelin starred Restaurant Story.

Chef Skills

Seamus Sharkey takes us through his personal experiences whilst being in the Culinary Industry. These key skills that young Chefs and industry professionals learn as part of their basic training.

How long have you been in this role?

As a Head Sommelier/Wine Buyer for 5 Years 

What made you want to work with wine? 

It is a knowledge based job where you are continuously learning, traveling and meeting amazing people. Facing daily changing challenges that rely on social skills combined with the knowledge to provide results and an experience for our guests.

What experience and how many years in your opinion would someone need to progress to the top level of the industry?

Food from Restaurant Story
Food from Restaurant Story

A number of years required to be a Head Sommelier at a top restaurant is very much determined by how much productivity of learning and growing as a Sommelier takes place within each year.

The more exposure you get and take from each scenario and the situation you are placed in from an early age in junior roles determines you hunger to accelerate in your career progression.

What are your ultimate top five tips for someone looking to start a career in the industry?

 1. Surround yourself with positive influences that will develop and inspire you.

2. Learn from every mistake you make and hurdle you come across.

3. Never lose the hunger to learn more. 

4. Work with like-minded individuals.

5. Enjoy it!

Seamus Sharkey
Seamus Sharkey

What are you looking out for on a CV or in an interview if someone was applying to work with you?

I'm looking at the time spent in a workplace and to see progression within roles, even if it is between jobs. Hunger to learn and to absorb knowledge. Someone with a passion for the industry who is willing to work hard as part of a team to make sure every guest leaves happy.&nbsp

How have your expectations of the industry changed with experience?

That every type of service can be perfect and to be able to appreciate that, whether it be the 3* star Michelin restaurant, the perfect pint at your local pub or the coffee shop serving amazing espressos. It is important to surround yourself with positive influences, mentors, and friends when it comes to learning and growing as a Sommelier.

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The Staff Canteen

The Staff Canteen

Editor 30th March 2017

Seamus Sharkey, Restaurant Story