Bruce Wallner considers himself a fortunate soul. He has been involved in several remarkable wine operations and has lead a professional life many would think of as a dream. In 2000 he became the initial Chef Sommelier of Palazzo Versace, where he designed and executed a beverage training program that pushed the role of sommelier to the forefront of hospitality industry in Australia. Then, after a few months ‘tasting wine’ in Spain, Bruce would spend five years serving as Chef Sommelier for the legendary Hotel du Vin in the UK – becoming the first Sommelier from outside of France to do so. Certification as a Master Sommelier in 2009 by the Court of Master Sommeliers in London put him at the pinnacle of the trade. Now based in Ontario, he dedicates his time to helping young sommeliers develop their skills through the Canadian Association of Professional Sommeliers and to helping diners explore the endless delights of oenology.
Bruce adamantly believes that the role of Sommelier is the direct connection between a wine producer and a consumer.
Although he loves all wine, Riesling, Pinot Noir, and Syrah consistently rank among his favourites.