Mr. Kadek Swijana - Indonesia/United Kingdom - Head Sommelier, Assistant Manager (Interview No. 203)

Name: Mr. Kadek Swijana

Nationality: Indonesia –

Instagram: click

Quarter finalists Best UK Sommelier 2024

Prerequisite

Please tell us a little bit about your first encounter with wine & the wine industry. Did you have any particular mentors?

My first experience with wine began in Bali, where I started my career in hospitality and hotels. It was there that I really immersed myself in the sommelier world—learning from the wine list, understanding different varietals, and developing a deep appreciation for the craft. That experience sparked a lasting passion for wine and laid the foundation for my journey in the industry.

What specific traits or skills should a Sommelier possess for professional performance, and is there any person with those qualities you especially admire within the wine industry?

A great sommelier is someone who can truly connect wine, food, and people. It takes a constant willingness to learn—a hunger for understanding everything from tasting techniques to wine regions, styles, and producers. There’s always something new to discover in the world of wine. I believe all good sommeliers can inspire and learn from one another, but what really sets someone apart is their ability to create a memorable experience, one that stays with a guest for years to come.

What would be your advice to a young Sommelier(e)? How to find a good position at home or abroad? Any further tips?

Keep learning, keep creating, and always look for ways to grow. And just as important: invest in real, meaningful connections with people and your community.

Active:

When a customer asks for advice on selecting wine, what, in your opinion, would be the best approach?

The best approach is to start by understanding the customer’s mood and feelings. From there, you can tailor wine suggestions that truly match their experience. Be creative with your suggestions: offer more than one option, like a well-suited natural choice alongside something more adventurous to give them a fresh experience.

What is your philosophy about glasses? Are you working with well-known brands or are you considering new brands as well?  How do you decide?

When it comes to glasses, I usually choose brands known for their quality and reputation. That said, it’s important to stay open-minded and embrace emerging brands and innovations. Ultimately, a good glass should enhance the character and style of any wine.

What advice would you give people on pairing wine with food?

Classic choices endure for a reason… they reflect the origins of both the food and wine. It’s key to select wines that enhance and bring out the best flavours in the food, rather than forcing the food to adapt to the wine.

Should a Sommelier:ère taste the guest’s wine?

It depends on several factors: the restaurant’s style, the SOP, and the clientele. Experienced wine drinkers usually know what they like, so we step in to assist only when they ask for guidance.

Wine list:

What are the key ingredients for creating a wine list for a restaurant, and what is your opinion on pricing wine in restaurants? Do you have tips on how to determine markups?

The wine list should reflect the restaurant’s identity and be curated to highlight its speciality while offering a thoughtful selection of wines from around the world. It’s about creating a journey of taste for the guests.

When it comes to pricing and markups, these should align with the property’s goals and target market. It’s also important to consider the competitive landscape in the surrounding area, ensuring prices are balanced yet competitive and sustainable.

How do you manage to stay on top of the changes in the wine industry?

The wine industry is constantly evolving, so staying informed means expanding your network in every way possible: through books, magazines, conversations, and most importantly, direct connections. As a sommelier, meeting producers and winemakers is essential to understanding shifts in the industry, from climate change and vineyard management to emerging wine styles.

How would a new vineyard get its wine noticed, and what is the best way for producers to improve their chances of being listed?

For new wineries, the target market should be approached with care. It’s more effective to build their reputation gradually rather than aiming straight for the top-tier consumer. Building a solid reputation through wine competitions and expert judging helps earn trust and shape market expectations. Hosting small, focused events to showcase their wines is also a powerful way to introduce their identity and connect with the right audience.

Favourite pick:

If you were a wine, which variety would you be, and why?

Tempranillo is a remarkable grape that shines in many ways. There’s an ongoing friendly competition between traditional and modern winemaking techniques, and both styles offer unique and enjoyable expressions. Whether you prefer the classic approach or something more contemporary, Tempranillo always delivers a great experience.

Which top 3 types of wine (your faves would we find in your home wine collection, and what’s your desert island wine?

I’d choose a classic red Burgundy, a Ribera del Duero wine, and an Amarone della Valpolicella. And for dessert, my go-to is always Recioto della Valpolicella.

Kind Regards,

Kadek

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