Pathways: Valentina Brieda, sommelier at Chewton Glen

The sommelier at Chewton Glen in Hampshire has spent her formative years immersed in the Italian hospitality industry. Hear how she's translated her passion to sommellerie

Did you study a hospitality-related course?

No, I studied to be an accountant.

Did you do an apprenticeship in hospitality?

Not really, I did some customer service training and I also studied other languages.

Did you do any work experience in the industry at a young age?

My first experience in hospitality was when I was 17. I started as a commis waitress in a restaurant in Italy close to my home and learned the basic skills of how to run a service. I found that I really enjoyed working with people.

What was your first job?

I started as a cashier in a food shop in Italy, mainly because I wanted to earn some money

What initially attracted you to working in hospitality?

Foreign languages, travelling and exploring other countries have always been a passion, hence my connecting with people on the floor seemed an opportunity to ‘travel' anywhere without moving.

How did you make the transition into a job in hospitality?

Hospitality is a very common way to get into the working world in Italy and it was an easy step to get involved. Since starting I have become passionate about the industry and the opportunity to learn more. Wine is also a big part of the Italian culture and that clearly facilitated my passion for the wine world.

Who was your first role model in hospitality?

There are two: Katia and Gianni, owners and managers of a little restaurant on the beach in a small village called Bibione in Veneto. I remember them caring for me and showing me how to run the floor. It was a seasonal job over the summer but despite my very short period there I really enjoyed the experience. When the season ended both Katia and Gianni asked me when I would open my own restaurant, such was the determination and the passion I showed.

How did you decide on your career direction? Were there any experiences that encouraged you?

I didn't really think of a career in hospitality when I was younger. I just genuinely enjoyed going to work and spending time with people. I suppose it was – still is – my desire to engage with people. I would say that I have been my own influence to start with. I cannot hide that I also thought to open my own restaurant, but before that I wanted to make sure to be skilled enough, and not just on the food side. This is why I started to look at the wine industry and attend the Italian Sommelier Association. However, I then started as a waitress at Chewton Glen and there I have been able to develop my career and become a sommelier.

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

Only the Italian Sommelier Association for a very short time, but I am considering getting into the Court of Master Sommeliers.

Have you embarked on any additional personal career development that has supported your progression?

I am currently studying the Wine & Spirit Education Trust's Level 3, which I hope to finish successfully, and then, who knows? My boss would love me to start competitions, but to be totally frank I still don't feel ready.

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

To find the right team to work with seems to me to be the greatest challenge. Sometimes you need to face difficult situations and you might end up feeling overwhelmed. That is why the team is so important to support you and for you to support them.

Do you have any regrets or things you wish you'd done differently?

Not really. Any mistake can be a good lesson to grow and improve. Not having finished my sommelier diploma in Italy yet is still buzzing in my head, but I still have time.

What advice would you give someone starting out in the industry?

Be passionate and ambitious, have a healthy eagerness and be willing to learn. Explore and have an inquisitive mindset.

What are your career goals?

To be a skilled and knowledgeable and to one day be able to open my own place.

Would you recommend a career in hospitality to your friends and family?

Absolutely, yes!

Who inspires you in the industry?

Frankie Gabriele, the wine director at Chewton Glen.