Pathways: Giuseppe D’Aniello, head sommelier at the London Edition

The head sommelier at the London Edition has gained experience at some heavyweight establishments, gathering extensive wine knowledge along the way

 

What was your first job?

 

I was an entertainer in a resort. From there my passion for hospitality and the pleasure of meeting different people every day grew.

 

I started as a kitchen porter one summer when I was 16 in a small restaurant and wine bar called Le Lune in Pompeii, in southern Italy, where I am from. The hours were long, but the environment was very friendly and it was the first time I began to learn and speak English.

 

Who was your first mentor in hospitality?

 

My dad, he’s the reason why I started to work in hospitality. He was a wine lover and a restaurant manager in Pompeii. He taught me that the most important thing you can do is to look after your guests and to be natural with them – not robotic or mechanical.

 

How did you decide on your career direction? Were there any influences that encouraged you to take the route you have taken?

 

After college I decided to study law, but unfortunately I did not enjoy it very much. My mother was aware of my passion for wine so, together, we decided that the best choice for me was to start studying wine.

 

Can you talk me through the roles you have had in your career?

 

I moved to London in 2012. The industry was extremely competitive at the time and the first job I got was as a kitchen porter in a small Italian restaurant in Soho called Little Italy. I wanted to develop my skills in the hospitality and wine sector, but my English was terrible and the hours were really long, usually starting mid-afternoon and often not finishing until 3am.

 

After that, I moved to a Mexicanbar in Clapham called Café Sol and worked as a barback. I wanted to develop my skills with the customers and learn about spirits and cocktails. I was there for two years and that was where my English improved the most.

 

It was then that I started on the Wine & Spirit Education Trust [WSET] Levels 1 and 2.

 

I then moved to Nobu in 2015 to focus more on the wine side of things, and it was around that time that I finished my UK Sommelier Academy training. I then decided to keep going with my WSET Level 3 and moved to Giorgio Locatelli’s one-Michelin-starred restaurant in London to take on the role as sommelier.

 

In the meantime, I started my WSET Level 4 and finished that while I was deputy head sommelier in Roka. After that amazing experience, I moved to the Lanesborough London as head sommelier, where I became certified for the Court of Master Sommeliers.

 

Earlier this year I started as head sommelier at the London Edition, overseeing the hotel’s wine programme.

 

What industry networks have you been part of that have supported you in your career progression?

 

I'm part of the Court of Master Sommeliers and WSET global alumni. All the wine experts here are very supportive. We share thoughts and feedback about exams or tastings.

 

What are the biggest challenges you’ve faced working in hospitality?

 

When I moved to London the language was the biggest challenge, but it’s not an easy industry – it’s not a nine-to-five job with weekends off so, when all your friends go out, you are supposed to be at work. But the sacrifices for me are worth it. When I moved to London, I never expected to reach the level I am at now; the wine industry and wine scene in London is one of the best in the world.

 

I think also people can get frustrated quickly. The thing with hospitality is work can get very busy and, if something goes wrong, solutions need to be found in a short space of time.

 

What are your career goals?

 

My next step for this year at the London Edition is to expand the wine programme to the other Edition hotels in the world. I would also like to try to win a few competitions and become a master sommelier in the next few years.