Seohwa Song, Junior Sommelier

“I believe wine is ultimately about creating memories between people.” This is the story of Seohwa Song, who began with a simple passion for wine and is now growing into a hospitality professional who carefully shapes guests’ experiences and emotions.

How did you begin this path?

Although I did not major in this field, I naturally became interested in wine after becoming an adult. At first, I simply enjoyed drinking wine and was fascinated by its unique charm compared to other alcoholic beverages. Eventually, I decided to study it more seriously and enrolled in a wine academy.

As I continued learning, I found the process increasingly enjoyable, and naturally began thinking, “Maybe I could turn this into my profession.” From there, I started considering where I could engage with wine in the most professional environment possible, which led me to apply to fine dining restaurants.

My first restaurant experience was at Jungsik, which currently holds two Michelin stars. I worked there for about a year and a half. During that time, I realized that enjoying wine as a hobby and working with wine professionally are completely different experiences. It was there that I first began understanding wine and hospitality as a career.

What did you learn during your time at Jungsik?

Jungsik was an extremely busy restaurant with very high standards. There were many staff members, and the systems and structure typical of fine dining were very detailed and well established. I started at the most junior level, handling wine glasses and guiding guests to their tables. As my service level improved and I was promoted to a senior position, I learned not only technical service skills, but also how to work within an organization.

Since I entered the workforce at a relatively young age, I learned a great deal about communication between senior and junior staff, recognizing problems within a team, and finding solutions together. Jungsik has long been recognized as one of the foundational restaurants in Korea’s fine dining industry, so it was an excellent place to build strong fundamentals.

How have you continued your wine studies?

I obtained my WSET Level 3 certification, and this March I also earned the CMS Certified qualification before joining Solbam.

Through studying wine, I came to realize that wine is ultimately a medium that connects people. It’s not simply about having knowledge—it’s about the kind of memories and experiences you can create for guests through wine.

What do you think is the greatest appeal of this profession?

I think this profession has very clear rewards. At the end of the day, it is about welcoming people and helping create memorable moments for them. There are moments when you genuinely care for guests and sincerely communicate with them, and you can feel that sincerity being delivered. Those moments make this work feel incredibly meaningful to me. Being able to create connections and become part of someone’s positive memory is what I find most rewarding.

What is the most difficult aspect of the job?

One of the hardest parts of fine dining service is that you can never fully let your guard down. If even one staff member loses focus or misses timing for a moment, the balance of the entire experience we are carefully building can be disrupted. Every detail and every moment are connected very delicately. That constant level of concentration can be demanding, but at the same time, the satisfaction that comes from executing those details perfectly is also incredibly rewarding.

Why did you decide to join Solbam?

For people working in hospitality, I believe the space itself is also extremely important. The first time I visited Solbam, I was deeply impressed by how beautiful the restaurant felt. It genuinely felt like a place where I would enjoy working. I was also drawn to Solbam because its beverage team already has a very strong reputation within the industry. I felt there would be tremendous synergy in learning and growing alongside highly skilled sommeliers and professionals.

Another thing that stood out to me was how quickly Solbam has developed its own culture and systems despite being a relatively young restaurant. It felt like a team that constantly strives to improve and evolve rather than simply maintaining operations, and that became one of the biggest reasons I chose to join.

What do you think defines Solbam’s culture?

I think one of Solbam’s defining characteristics is how quickly feedback moves through the team. When someone raises an idea or points out a problem, the team openly discusses possible solutions regardless of hierarchy. And if something is considered a good direction, it is implemented very quickly into actual operations.

Even junior team members are encouraged to share their thoughts freely, and seeing those ideas genuinely contribute to improving the team culture and service has been very impressive to me. It feels like a team with a very strong drive to constantly move toward something better.

What are your future goals?

Half of 2026 has already passed, and during the remaining time, I hope to continue growing together with the team while contributing more through my own abilities. Long term, I’m interested not only in becoming a stronger sommelier, but also in broader management and floor operations. To me, hospitality is about shaping every part of the guest’s experience from the moment they enter the restaurant.

If we do our jobs well, we can influence the atmosphere, emotions, and memories guests take away from the space. That is what makes this work so meaningful and enjoyable for me. I hope to continue building my career and growing within this industry for a long time.

What has been the most enjoyable part of working at Solbam?

Many guests come to Solbam experiencing fine dining for the very first time. The age range is also very diverse, and many people visit not only for a meal, but for a new experience. Because of that, I strongly feel that our work is not simply about serving food—it’s about contributing to the creation of someone’s memory and experience.

Being part of a moment that may remain in someone’s memory for a long time is always exciting.That excitement constantly motivates me to improve and create even better service.