Wine bottles in a wine cellar

Wine bottles in a wine cellar

Evan Saviolidis

Born in Montreal, my first taste of hospitality began with my family restaurant at a very young age. This wine and food passion continued when I was tasked to open numerous restaurants in the late 80s and early 90s. Then, in 1996, the big leapoccured. I packed it all and moved to Niagara to start my career in the wine business. Soon after that, I applied to the Canadian Sommelier Guild where I graduated top of my class and third in Canada. This was followed by six years as a ‘Flying Sommelier’ – a select group of certified instructors who travel across North America, teaching the art of Sommelier. Today, I wear many vinous hats, including lead Instructor for the Canadian Association of Professional Sommeliers, Niagara and Ontario Correspondent for Canada’s largest wine publication, Quench magazine, and wine judge. I am also WSET Certified.


What excites you about the Sommelier industry/community?

The Somm community, in Canada, has grown in leaps and bounds in the past decade and the knowledge and passion out there is at an all time high, which translates into a premium experience for restaurant patrons.

Why does continuous education in the wine industry matter to you?

The wine world continues to evolve at an incredible pace! Every year there are new appellations, rules and techniques. Keeping on top of them is a full-time proposition and that is why education is paramount.