New Zealand Sommelier of Year 2025

New Zealand Sommelier of the Year 2025

At NZ Sommelier of the Year 2025, we welcomed two sommeliers from Japan and two from Australia to compete alongside our NZ candidates. Find out more about their stories below.

For the decanting task, assessors were Cameron Douglas MS and Larissa Muller, Cuisine Best Sommelier 2024 and sommelier of Palate Restaurant, Hamilton. (Cuisine Good Food Awards 1 Hat).

Suraj GC, Head Sommelier of the Park Hyatt, Auckland presents Burn Cottage Moonlight Race Pinot Noir 2017 to the assessors. Suraj went on to win the title of New Zealand Sommelier of the Year. He will travel to Malaysia to represent New Zealand at the ASI Association of Sommeliers Asia-Pacific Competition in September 2025.

The decanting assessment requires sommeliers to recommend a wine to pair best with a Rack of Canterbury Lamb served with mustard, thyme and portobello mushrooms. The wine selection was Burn Cottage Moonlight Race Pinot Noir 2017 from Central Otago or Te Mata Awatea 2023 from Hawke’s Bay. The sommeliers had six minutes to complete the decanting task.

Miguel Borges decants for the judges. Miguel is originally from Brazil and currently working at Glengarry Wines.

Giuilo Barducci of Toast & Oak Restaurant, Queenstown. Originally from Italy, Giulio and his wife, Nathaly have settled in Queenstown and opened their restaurant in 2024 which was recently awarded Cuisine 1 Hat. You can read Celia's blog, following her dinner in 2024. Giulio recently attended the ASI Sommelier Bootcamp in Singapore.

Addy Lam, Guest Sommelier at Woodcut, Sydney. Addy discusses how he became a sommelier:

'I was born into a hospitality family, moved to Australia in the year 1988. I spent almost a decade in Queensland, first in Brisbane and later on the Gold Coast while I studied hotel management. After pursuing opportunities in Southeast Asia, including Singapore and Hong Kong, I returned to Australia in late 1998, re-entering the Sydney restaurant scene. It was there I discovered the role of the sommelier and found my true passion.

In my past two decades I have worked as a sommelier in Sydney including icon chef Neil Perry's Original-Rockpool, Pier, Aria, Tetsuya’s, Quay, Black by Ezard at the Star Entertainment Group and currently, Woodcut Restaurant at the Crown Sydney.'

Michael Tully of the Gables Restaurant, Russell, Bay of Islands.

Roberto Lombardo: Guest Sommelier from Melbourne from restaurant Maison Bâtard

'I am originally from the island of Ischia, Italy, I grew up immersed in a tourism-driven culture where hospitality, food, and wine are a way of life. This environment sparked a lifelong passion that has ed me to pursue a career in wine.

I refined my skills in London and Melbourne, working alongside leading chefs such as Jamie Oliver, Heston Blumenthal, and Gordon Ramsay. I am currently Head Sommelier at restaurateur Chris Lucas's Maison Bâtard and a CMS Master Sommelier candidate.'

João Marreiros, originally from Portugal, is a sommelier and area manager for Negociants NZ. Joao is also a committee member for NZ Sommeliers and Wine Professionals. Joao was later placed 2nd in the NZ Sommelier of New Zealand in 2025. Joao recently attended the ASI Sommelier Bootcamp in Singapore.

Kaneko Toshiyuki: Guest Sommelier from Japan.

'I have a dream which is become Master Sommelier and provide the best service of Japanese-style hospitality. I started my career as waiter in a French Restaurant in Tokyo and became sommelier in 2020. I really like my job as a sommelier supporting our guests and creating special occasions around cuisine and beverages.

I think sommeliers need to have international experience and this pushed me out from Japan to move to Sydney, working at Brasserie 1930, Azuma. Now I am back in Tokyo and soon go to work as a sommelier at Sketch London Gallery.'

Craig Beattie, sommelier Hello Beasty. Craig is orginally from Scotland and has been working at Hello Beasty for a number of years while pursuing his WSET awards. Earlier this year, Craig hosted an outstanding Travel by Glass event at NZSFW with food prepared by the Cookery Level 4 students. See more pictures here.

Momoka Mitake: Guest Sommelier from Japan, sommelier of Hotel Toranomon Hills (Hyatt), Tokyo

'I graduated from Komazawa University in 2022 and in the same year gained foundation experience in restaurant service followed by Sommelier Certification from the Japan Sommelier Association (J.S.A.). This marked the beginning of my pursuit of excellence in the field of wine and beverage service. In 2024 I was honoured to win the prestigious Ruinart Sommelier Challenge 2024, a globally recognized competition held across 13 countries, representing Japan’s top sommelier talent.

My mission remains to guide guests into the profound and enriching world of wine through my growing expertise and heartfelt hospitality.'

Karan Patyal, previous winner of New Zealand Junior Sommelier of the Year, joined us following a period working as a sommelier on a luxury cruise ship, sailing to Alaska. Karan has recently attended the ASI Sommelier Bootcamp in Singapore.