Sommelier Yeonggil Choi

At Solbam, sommelier Yeonggil Choi approaches service with the belief that the greatest virtue lies in understanding what guests truly want and the kind of experience they hope to have

How did you begin your journey as a sommelier?

I majored in tourism in university and began my career working at a hotel. I didn’t initially set out to become a sommelier, but I was always thinking about how I could develop a sense of expertise and grow within the service industry. That’s when I became interested in the profession of sommelier—handling wine with depth and precision.

After leaving the hotel, I transitioned into the restaurant world. The first restaurant I worked at didn’t have a dedicated sommelier, and as I served guests, I began to crave a deeper understanding of wine. I realized that if I could build a solid base of knowledge, I could help create even better experiences for our guests.

At the time, I had a vague dream of working at a Michelin-starred fine dining restaurant. I went to a few interviews, and eventually joined the two-starred Impression, starting as the most junior member of the floor team. I gradually took on more responsibilities, earning the role of captain and gaining hands-on experience in wine service and handling. When the chef and the core team moved to Restaurant Allen, I followed and continued working there for nearly two years. Afterward, I spent about a year and a half at a pasta-focused restaurant called Perigee.

You’ve worked across a wide range of venues—from brunch cafes to fine dining to bistros.

Wine has the power to shine in any setting, and I’ve always been curious about how it could enhance different types of dining experiences. After two years in Michelin-starred fine dining, I saw the transition to a bistro as an opportunity for growth. Many of my mentors had taken similar paths—moving on to corporate roles, opening wine bars, or experimenting with casual bistronomy concepts after careers in fine dining.

I was impressed by the fact that even the most seasoned sommeliers could find joy and meaningful connections with guests outside of the fine dining world. After all, the spaces and moments people love aren’t exclusive to high-end restaurants. I was drawn to the idea of using my professional skills and wine knowledge to elevate guest experiences in more relaxed environments. That’s how I ended up spending a rewarding year and a half at a bistro.

During a break between jobs, I reconnected with Head Sommelier Dongyeon Ko. I began to feel that my evolving perspective on hospitality might align well with Solbam’s direction. I resonated with the chef’s vision, and I was also drawn to the team dynamic—it wasn’t just about working as a solo sommelier, but about growing together within a team. That’s what ultimately led me to join Solbam.

What do you prioritize most when curating the beverage list?

I believe the restaurant’s philosophy should be reflected in its wine list. It’s not about listing prestigious bottles for the sake of prestige. Sustainability, nature, and harmony with the food should all be considered. Understanding each producer’s story and finding how their values align with ours is part of the sommelier’s job. It’s about connecting those narratives with the guest in a meaningful way.

What has your journey at Solbam been like over the past two years?

I’ve always tried to contribute by finding small but meaningful ways to support the team. Providing great service to our guests is a given, but it's equally important to deepen our wine knowledge, communicate it in a way that’s approachable, and stay in sync with the team. Rather than introducing something entirely new at Solbam, I’ve focused on understanding the system and culture that was already established—and finding ways to blend into it and grow as a service professional.

How would you describe Solbam’s approach to service?

Solbam maintains a sense of freedom, but with clear rules. There’s no fixed manual for guest interactions because every guest is different and requires a flexible approach. Some want brief explanations, while others are curious to know more in depth. Understanding and respecting each individual’s preferences is central to our service philosophy.

We also embrace each team member’s personality. Some of us offer quiet, composed service, while others bring energy and wit to the table. Rather than forcing everyone into a mold, we highlight each person’s strengths. That said, we also know when to dial it back—some tables call for restraint. This ability to balance freedom with structure and respect is what defines Solbam’s philosophy on hospitality.

Is there a guest who stands out in your memory?

There are many, but I especially remember one guest who visits with the change of each season. I first met them not long after I joined, and then they returned a few months later, and again the next season. Naturally, I grew more excited to see them each time. I found myself wondering how they’d been. While we treat all guests warmly, it’s only human to feel a deeper sense of gratitude and familiarity with returning guests. Even though fine dining doesn’t always allow for overt gestures toward regulars, I always try to convey my appreciation sincerely.

How do you approach food and wine pairings at Solbam?

When the chef starts developing a new menu, the beverage team begins researching suitable wines early on. After working together for three years, we’ve developed a sense for the direction of each dish, and our pre-selected wines often align well with the final outcome. Since some importers carry limited stock, it’s important to secure promising bottles in advance.

Once the seasonal menu is nearly finalized, we hold a tasting session with the chef and sommelier team. We usually try three to four different wines with each dish to find the ideal pairing. With ingredients like fish or Hanwoo beef, where the core flavor is very pronounced, classic pairings offer a strong foundation for balance.

Some dishes are harder to pair. For example, there was a pork roulade with jang (Korean fermented sauce), and classic wines didn’t quite work due to the bold aroma of the jang. Unexpectedly, a natural Italian wine paired beautifully. Though it wasn’t an obvious, crowd-pleasing choice, the fermentation notes matched wonderfully with the dish, and the guests loved it too. Those moments of discovery inspire us to keep experimenting.

How have you worked on developing yourself as a sommelier?

Studying is a given, but to me, a great sommelier is someone who upholds the basics. Storing wine at the right temperature, maintaining polished linens, preparing thoroughly before each service—these may seem minor, but they’re essential. The more experienced we become, the easier it is to overlook these fundamentals. But at Solbam, we aim to deliver consistent quality every single day. In our sommelier team, we constantly remind each other of the importance of doing the basics well—and we grow together because of it.

What is Solbam’s sommelier team’s greatest strength?

Teamwork. Many sommeliers study alone, but working as a team allows us to grow further and more steadily. We share new wine information with each other, give feedback when someone is preparing for a competition or certification, and use platforms like Notion to organize and share data.

Also, all major events and plans at Solbam are shared with the entire team. In some restaurants, only the chef or head sommelier has access to important information, but here, even junior sommeliers are kept in the loop and involved in preparations. This creates more opportunities for everyone to contribute meaningfully, which leads to better results across the board.

What do you believe is the role of a sommelier?

First and foremost, a sommelier is a service professional. That means creating a space where the guest feels comfortable. Some guests love to talk about wine, while others don’t prioritize it—and some even prefer minimal interaction. There's always a risk that the sommelier becomes the "main character," but I believe the right approach is to read the guest in front of me and tailor the experience accordingly.

It’s important to understand why a guest is here, what mood they’re in, what occasion they’re celebrating—and then think about how to elevate that experience not only through food and wine but also through subtle, thoughtful touches.

For example, a guest might not mention a dietary restriction until halfway through the meal, or you might only realize it’s a special occasion through casual conversation. In these cases, it’s the service team’s attentiveness and responsiveness that truly elevate the guest experience in ways the kitchen alone cannot.

What are your goals going forward?

Right now, I’m preparing for the CMS certification and participating in competitions to further improve my skills. I’m constantly inspired by the passion of my teammates, which motivates me to keep pushing myself. I also want to develop my ability to respond to a wide range of operational situations. Through various events and collaborations with Solbam, I hope to continue honing the skills needed to meet those challenges.