Daniel Blais Email & Phone Number

Manila

CHIEF SOMMELIER OFFICER FOR VINTAGE WINE COMPANY1- Implementing all bases for this new wine importation company in the Philippines specialized in fine and rare wines .2- Building and updating the portfolio.3-Establishing relationship and partnership with wineries.4-Developing and promoting new wineries brand in the Philippines.5-Developing ‘Manila En Primeur’ program, monthly & exclusive direct importation of rare wines for private collectors.6-In charge of the ‘Consultancy Program’ including: - Managing wine cellar of private collectors - Conducting wine tasting/ lectures - Developing wine list for Hotels & Restaurants - Wine trainings for Hotels & Restaurants - Inventory management program for Hotels & Restaurants - Wine event organizer - Wine tour organizer (private or groups)

Manila

DUTIES & RESPONSIBILITIES- Number two in line for this 900 employees F&B operation including 23 outlets- Responding directly to the S.V.P. Resort Operation regarding any Beverage topic- In charge of all beverage program (financially & operationally)- In charge of Master Wine list of 650 references- In charge of private wine importation- In charge of all beverage menus including selection of 215 Whiskies- In charge of non-alcoholic beverage program- In charge of monthly wine & whisky dinners- In charge of Beverage operation during Oktoberfest

• In charge of all service and financial aspect for beverage for this Shangri-La flagship hotel of 700 rooms • Managing all daily and financial operations related to wine and spirits for the Banquet (800 seats for main Banquet room, 2500 seats in total hotel)• In charge of the wine/spirits knowledge training program for 185 waiting staff• In charge of conducting personal training to three employees for obtaining there certified sommelier accreditation by the ‘Court of Master Sommelier’ next August • Conducting wine dinners including: Château Margaux, Château Gruaud-Larose, Jim Barry Estate and others • In charge of all promotions related to beverage for all outlets• In charge of all purchasing for wine & spirits (selection & dealing the price)• In charge, with the finance team, of maintaining great beverage cost• In charge, with assistance of outlet managers, of increasing service standards• In charge to respond to Head Office to any question related to beverage

Abu Dhabi

Head Sommelier / Beverage Manager •Member of the opening team of this 369 rooms five star hotel•Managing 6 different wine lists including a master list of 800 references at Marco Pierre White Steakhouse & Grill•Managing all daily and financial operations related to wine and spirits for 7 outlets hotel •Managing all daily and financial operations related to wine and spirits for the convention center (850 people seated, 2000 people cocktail reception)•In charge of the wine/spirits knowledge training program for 210 waiting staff•Conducting bi-monthly wine tasting programs with guests•Conducting monthly wine dinner events with famous wineries (e.g. Frescobaldi)Awards & Achievements•Awarded Sommelier of the year 2010 in Middle East by Caterer Magazine•Awarded Sommelier of the year 2010 in Middle East and North Africa by Hotelier Magazine•Wine writer for Caterer Magazine since February 2011•Fairmont Bab Al Bahr awarded “best business hotel” in UAE as per Business Traveller Magazine•Marco Pierre White Steakhouse & Grill awarded Best Steakhouse of the year in Abu Dhabi as per What’s on Magazine•Frankie’s Restaurant awarded Best Italian Restaurant of the year in Abu Dhabi as per What’s on Magazine and Time Out Magazine

Maldives

Consultant Head Sommelier•Managing all daily and financial operations related to wine and spirits for 7 outlets •Managing all purchasing (local and private importation shipment) for the next high season•In charge of the integration and training of the new Head SommelierAwards & Achievements•Best luxury resort in the world 2007 as per Conde Nast Traveler Magazine

Mauritius

Head Sommelier •Managing all daily and financial aspects of a 900 references wine cellar•Managing a Team of 6 sommeliers.•Conducting staff appraisals and succession planning within the department•Making sure all trainings and SOP’s are practiced within the team for service improvement•Training all F&B outlets regarding wine aspects