THE PLAYER: Chantelle Pabros Grilhot – Grand Sommelier

An encounter with a sommelier can be intimidating, belittling and even a bit scary. However, Chantelle Pabros Grilhot, sommelier of the highly acclaimed restaurant at The Ritz-Carlton, Buckhead is anything but that. Soft spoken and sweet, it is her calming demeanor that puts you at ease. Combine that with Chantelle's bloodhound nose and top chef palate for wines; it comes as no surprise that she is nearing the finish line to her intense training of the Court of Master Sommeliers to earn her Master Sommelier Diploma and become a certified Master Sommelier. Read on to find out why half Filipina and half Canadian Chantelle Pabros Grilhot is one of the hottest features in Atlanta and the first woman and the youngest person in the 21-year history of The Dining Room at The Ritz-Carlton, Buckhead, to hold the prestigious role of sommelier.

ASIANCE: What inspired you to become a sommelier?

Chantelle: I had dipped in a few bottles of wine that my father would bring home from his trips and it got me curious and I started studying it. My first book was Kevin Zraly's Windows on the World. That book certainly pulled me in and I still refer back to it to this day. I've had the opportunity to hear him speak and he's also an amazing wine professional. It was the book that gave me thirst for more knowledge. From there my mentor, from ground up started training me in a very accelerated and very intense European way. It was my mentors who took my love for wine to a professional level and it is where the sparks truly came from. Having a mentor is essential (in any career) especially in one as vast as wines. I've only just begun this long journey ahead of becoming a Master Sommelier or Master of Wine and even when you get to that point I don't think it stops. You have to share that knowledge and give back to other wine professionals. I've been very fortunate to have teachers that have really category_ided me. I certainly wouldn't be here if it weren't for them.

Grand Sommelier

ASIANCE: As the first woman and youngest person to be sommelier of The Dining Room, how have you transitioned into your role.

Chantelle: It was not easy. Initially some people would test me, they would come in and ask questions or would be intense with me, but I think I am an easy person to get along with (so that changed pretty quickly). Also, being a wine director for a hotel is a larger operation than a private restaurant. It was my first big step and my mentors thought I was ready to go for it. It took me awhile to feel settled and get my bearings, but I finally feel I have a grasp on things here. The energy between Chef Arnaud Berthelier and I, in terms of food and wine affinity, is exciting. I'm learning his style and cuisine. It's like fireworks. Since coming to The Ritz-Carlton, I can't tell you how this team has embraced me. The team's confidence and Restaurant Manager Claude Guillaume's support in me has made it possible. Everyone says, “You're smiling everyday.” That's because I love it. I want to make this room known for, or help it make it known for, legendary wine events. We have two wine dinners we're planning for when I come back from my (business) trip in Italy. It's my first time there. The (Italian) wines fit gloriously with Chef Arnaud's cuisine. It's also a region exciting for me because there are so many unique varieties of grapes that are indigenous to Italy.

ASIANCE: Your wine list offers exquisite wines, but what do you offer for non-wine drinkers?

Chantelle: There's a lot I'm experimenting with right now. I'm reformatting the wine list, which entails putting interesting and exciting sections and pages to highlight certain things. For example, my “Fabulous Forty List” features forty bottles that are great finds that you wouldn't normally pick out on the wine list. We will also highlight non-alcoholic beverages as well. We have many people who come in who either drink tea or water. There will be a selection of teas as well as non-alcoholic wines and infused juices. There are a lot of fun ideas I want to incorporate into the wine list. I feel it's the sommelier's job to recommend these types of things to people too. It's not just wine.

ASIANCE: What specific things are you focusing on now in terms of professional development.

Chantelle: These are things I need to work on the most. Since I'm a very soft-spoken person, I am learning to be a better speaker by speaking up and projecting my voice in front of large crowds of people. To always keep going with my studies while managing my time wisely. There are so many things I need to work on. In the world of wine, no one knows everything. That's what I love about it. I'm a constant learner, always thirsty for more. Traveling a lot the last six months has really opened my eyes to what's going on outside of this room. I can't tell you how valuable it has been to see different restaurants and hotels, meet different wine professionals, take part in the young sommeliers competition, etc.

ASIANCE: Congratulations on passing the Advanced Sommelier Certificate portion. Can you share some of your experiences, has it been challenging.

Chantelle: In 2004 I passed the basic certificate course. Then this May I passed the Advanced phase. There were three parts to this exam. Theory includes questions that are fair game (new wine regions, wine styles in certain regions, climate, grapes, spirits, beers, etc.). Then for the practical examination you walk into a room of three master sommeliers sitting in front of you. You recommend wine and food to pair with it, they ask you questions about vintages and aperitifs, they ask you to do champagne service, you open and decant like for formal service at the table. It's like as if you were in the restaurant working. The last day was a blind tasting. You come into a room with three master sommeliers sitting in front of you to just score the tasting. There are six wines to evaluate, usually three red and white. You identify them by their vintage, varietals, region, style or quality level. I passed all three parts. It was very challenging. The theory/written part was very difficult for me. It was an amazing experience, totally humbling. Everyone who was there was on their second attempt taking the exam, there may have been one other person taking it for the first time. I was so nervous, my stomach was in knots and there were only three women there. For the final phase to receive the Master Sommelier Diploma it will be London November 2007. If that does not work out, it will be in San Francisco February 2008. http://www.courtofmastersommeliers.org/

ASIANCE: Wines are coming from every part of the world, but are there any wines produced in Asia?

Chantelle: Yes there are. I recently started studying about this and it is so intense. I had no idea. There are three wineries to speak of in India with a very large production. China's Dragon Seal is a very popular winery. In Japan there are wine districts as well. I just spoke to Serena Sutcliffe, MW, Head of Sotheby's International Wine Department and she says Asia and South America are extremely busy right now in terms of how much people are buying at auction and collecting wine. The consumption is growing as well and it is unbelievable how they are producing wine. I have tried wine from India, a Chenin Blanc, very ripe, very rich. I haven't tasted enough to speak educationally on it because the wines are not available here. I've only seen one wine here. It's exciting, there's so many new things coming out.

ASIANCE: Have your parents always been supportive?

Chantelle: My parents are so incredibly supportive. They were always behind me in whatever decision I made and are super proud of me now. My dad travels and he's always calling me from all over the world asking me, “What do think about this wine, what do you think about that wine”. My mom is just happy I'm going for something I want, a goal that I'm working hard for. She can see how passionate I am about it. They are both super supportive and they've always been behind me. Never questioned, never doubted. Always right there when I needed them.

ASIANCE: Did you ever feel being part Asian/Filipino ever hindered you in any way?

Chantelle: I don't see it as a bad thing. I'm so proud of how my parents have raised me and to be from the culture I am from. Most people think it's cool and are sweet about it. It's not something that has ever bothered me.

ASIANCE: When you have a spare moment what other things do you enjoy or interest you?

Chantelle: Traveling, that's probably my number one thing. It came from my parents since we traveled a lot when I was young. I always want to be doing something where I can travel, see, learn and meet people. I love California and being in New York. I love visiting wine regions, there are so many wine regions on my to do list it's not even funny. Although shopping, is probably my favorite thing. I appreciate and admire designers who make beautiful clothes. For my work suits, I love Dolce & Gabbana because of the fit. When I'm pushing around my wine trolley I need to feel comfortable. A guilty pleasure of mine is watching Chanel runway shows on the website. I also started a small rose garden last year because I enjoy seeing things grow. Now there are fourteen different varieties. My two Labradors are the love of my life as well and exercise is a huge and important part of my life too.

ASIANCE: What inspires you?

Chantelle: Charity events like T.J. Martel, which benefits cancer research and a portion goes to AIDS research as well. There's breast cancer and cancer on both sides of my family. I hope one day in my lifetime I will see a cure for that. It inspires me to be a part of events and anything else to help push that forward. It's important to give back. Hot for Fall: Bubbly, Bubbly, Bubbly!!Be on top of your champagne knowledge. Don't get caught at the last minute hosting a party without fabulous Champagne. It's the ultimate way to entertain this fall, so do some research. Find some top quality bubbles, and buy them in advance, shares Chantelle. She's pouring Billecart-Salmon Rose, Laurent Perrier Grande Siecle, Drappier NV, and Krug MV Grande Cuvee in The Dining Room right now. There are so many exciting producers making small quantities from single estates as well. Back from Italy, Highlights – Brunello di Montalcino from Tuscany with bison and pulled ox tail…A perfectly matured Barolo with white truffles from Alba…. Italy is hot right now, which is perfect timing to match with the treats that come during the Fall in The Dining Room. Truffles, risotto, root vegetables, rabbit, duck, quail – endless pleasure! Italy on a budget? Try Barbera D'Alba, Langhe Nebbiolo, Rosso di Montalcino, Vino Nobile di Montepulciano, Friuli Venezia Giulia, Gavi, Franciacorta (sparkling). Come to The Dining Room to taste what treasures I bought from Italy.

For more information on Wendy visit her MyAsiance page at my.asiancemagazine.com/wendy

To see Chantelle's employer visit here http://www.ritzcarlton.com