BEN CUMMINGS

DipWSET Certified Educator, General Manager, Group Sommelier and Director of SRG Wine Academy

Ben is truly passionate about wine and wine education. His wine journey over the last 20 years recently includes the WSET Diploma followed by the WSET Educators Training Program. Soon after, SRG Wine and the SRG Wine Academy were born. In addition to being the General Manager of Sydney Restaurant Group, Ben is the group sommelier and oversees the beverage program.

DipWSET Wine Importer, Certified WSET Educator

Matt’s passion and enthusiasm for wine is infectious to all his students. Growing up in Brisbane, he spent his 20s working all over Europe for Contiki Holidays Europe and then onto Calgary, Canada to start selling wines from all over the world. Moving his family to Sydney, Australia to work for importer Trembath & Taylor selling Italy’s greatest wines. Matt graduated and duxed the WSET Diploma in Wine & Spirits at Sydney Wine Academy in 2018 and qualified as Certified WSET Educator in 2019.

IAIN WOOD

Restaurant Manager, WSET Certified Educator

Iain’s love for wine started in 2015 when he completed his WSET level 2 course in the UK and became instantly hooked, going straight on to complete his level 3. Since then he moved from the UK to Australia, joining Sydney Restaurant Group and taking the role of head sommelier at Aqua Dining and then manager and head sommelier at Ripples Chowder Bay. He is now studying for his WSET diploma. Iain’s favourite grape is Pinot Noir but he is also known to have a weak spot for Tassie Chardonnay.

ANASTASIA DRAKOPOULOS

Director & Sommelier

Born and bred in Sydney, Anastasia found her way to wine whilst studying at uni and working nights at Ripples Chowder Bay. In 2016 she completed her WSET Level 2 and went on to study her WSET Level 3. She has since worked within SRG Wine, Sydney Restaurant Group management teams and alongside a wine initiative; ‘New Wines of Greece’; to help showcase the potential of new trends and achievements in the Greek wine industry. Anastasia’s grape of choice is Chardonnay but is always feelin’ bubbly.

ANDREW CARSON

Operations Manager & Sommelier

Andrew’s wine journey began when working for a French restaurant chain in the UK. Holding monthly wine dinners, Andrew started to get the wine bug and went onto complete WSET level 2. After moving to Australia in 2014, and starting to work with Sydney Restaurant Group, he continued his exploration of wines. After completing his level 3 WSET, Andrew now shares his knowledge and passion in the restaurants. He especially enjoys helping guests choose a wine to enhance their dining experience. Andrew’s favourite region is Bordeaux, France.

MIRKO TAMAI

Sommelier

Born and bred in a small countryside village of the Venice province in Italy, Mirko always knew that hospitality was his path. After completing five years at the hospitality Institute Elena Cornaro in Jesolo, he worked in Michelin star restaurant Apsley’s in London and an exclusive private members club, Loulou’s in Mayfair. Mirko joined Sydney Restaurant Group in 2017 and is now assistant manager/sommelier. Mirko has completed the WSET level 2 with merit and distinction in London, and in 2020 the WSET level 3 with merit through the SRG Wine Academy. Mirko is passionate about the infinite possibilities of food pairing with wine.

GIANLUCA CASAGRANDE

Sommelier

Originally from Treviso in north east of Italy, Gianluca studied a degree in industrial technology before deciding to follow his passion for hospitality and began his career working in a traditional Italian restaurant in his hometown. During this time he attend the sommelier school ´Associazone Italiana Sommeliers´, receiving a 3rd level certificate. He later worked as a sommelier in various venues across London including The Arts Club, one of the most iconic private members clubs in the UK. He is now Head Sommelier at Sydney Restaurant Group’s Noi Restaurant, and has completed the WSET level 3.

HUGO DELEVOYE

Restaurant Manager & Sommelier

Growing up with a father making wine certainly got things kickstarted early for Hugo. His first gig as assistant sommelier was in Lyon, at Christian Tetedoie’s ‘Michel star restaurant L’Antiquaille’. There he passed his certified sommelier course. He them moved to Australia where he took the position of Head Sommelier for Guillaume Brahimi at his namesake restaurant in Paddington. Following this he joined Sydney Restaurant Group as Restaurant Manager at Aqua Dining and more recently at Ventuno. Hugo’s favourite wine region is South of France and Central Otago and is slightly obsessed with Grenache in all its forms!