Q&A with Atul Tiwari – Former Indian Sommelier champion

Award winning sommelier and restaurant manager at Megu, The Leela Palace , New Delhi
Atul Tiwari, award-winning sommelier and restaurant manager at Megu, The Leela Palace, New Delhi

Atul Tiwari, a graduate from IHM  Dehradun, has over eight years of experience in the hospitality industry. He started his career as a Food and Beverage assistant at The Oberoi Mumbai in 2009 and Beverage assistant at The Oberoi Mumbai in 2009 and subsequently joined the pre-opening team at The Leela Palace New Delhi in 2010. Since then he has worked as a food and beverage professional in various capacities at the Leela and is currently restaurant manager at the modern Japanese restaurant Megu. His passion for wine is what keeps Tiwari on his toes with the latest trends in the F&B field and has taken him to vineyards around the world for firsthand authentic experiences. With several professional awards under his belt, including topping the 7th Indian Sommelier Championship in 2014, Tiwari is a member of the Sommelier India Tasting Panel. He speaks to Reva K Singh about the hotel’s wine programme, his interest in wine and why he loves his job.

What is the underlying philosophy of your hotel’s wine programme? The underlying philosophy of the wine programme at The Leela Palace New Delhi is to make the Palace the ultimate destination with the most satisfying wine experience appropriate to the cuisine chosen and one that appeals to our discerning wine connoisseurs. Today we have an excellent range of over 350 labels selected from all over the world which illustrates our serious commitment to curating an invigorating wine experience for our guests.

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