In this episode of Tasting Notes Toronto, I sit down with James Li, the recently crowned Best Young Sommelier of Canada and Assistant General Manager at DaNico, a Michelin-starred Italian restaurant in Toronto. James shares how he's preparing to represent Canada at the World Finals in Sweden, and what drives his ambitious goal of becoming the World's Best Sommelier, a Master Sommelier, and a Master of Wine. We talk about his unexpected path from a law career in Beijing to the restaurant floor, life at DaNico and why more sommeliers should be building management skills.

Whether you're studying for your next certification or thinking about the future of the sommelier career path, this one's for you.

James Li — From Beijing Lawyer to Canada’s Best Young Sommelier

1:00 – What the Best Young Sommelier Competition Looks Like

1:54 – How Theory Prep Differs Between CMS, WSET, and ASI

3:28 – Performing Under Pressure: Books, Mentality,

5:24 – The Goal of Becoming World's Best Sommelier, Inspired by Gérard Basset

8:43 – A Day in the Life: Studying, Service, and Sleeping at 3 AM

10:51 – Do Countries Have a Taste? CMS vs Master of Wine Approaches to Blind Tasting

13:04 – What Comes After Master Sommelier and Master of Wine?

14:41 – Inside DaNico, Toronto's Michelin-Starred Italian Restaurant

17:10 – From Head Sommelier to Assistant General Manager

17:59 – Why Wine Is the Cherry on Top, Not the Main Course

18:21 – Working with Head Sommelier Allison at DaNico

20:52 – Why the Future Sommelier Needs Management Skills

22:07 – A Vega Sicilia with No Idea and a WSET Course to Impress a Girl

23:57 – Leaving a Law Career in Beijing for Hospitality in Canada

25:22 – Chinese Wines to Watch

27:35 – Assyrtiko with Caviar and Jacquesson 742 DT with Pain au Chocolat

28:59 – Why Younger Drinkers Are Chasing Quality and Story Over Big Names

31:05 – Tasmania and English Sparkling Wine: The Most Exciting Regions Right Now

32:59 – Ontario Wine Is Better Than You Think

34:23 – The Béréche Aÿ Grand Cru He Popped After Passing Advanced in Seven Weeks

35:33 – What Wine and Hospitality Mean to James Li

James Li — From Beijing Lawyer to Canada’s Best Young Sommelier

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In this episode, I sit down with Patrick Habchi, Wine Director at George Restaurant in Toronto — Michelin Recommended restaurant and a Wine Spectator Award of Excellence winner.

We talk about building a 600-label list, why he rethought how prices are displayed to change how guests buy wine, his case for Sherry as the best value in wine, and why he thinks Bordeaux and Rioja are due for a comeback. Patrick also shares what traveling Australia's wine regions taught him, how he approaches pairings that push guests out of their comfort zone, and why he never pursued formal accreditation.

Whether you're a sommelier, a wine lover, or just curious about what goes into a fine dining wine program — this one's packed with insight.

Patrick Habchi — Wine List Psychology and the Art of Pairing at George Restaurant

02:06 George Restaurant Overview
02:56 Seasonal Menus and Pairings
05:44 Asparagus And Aged Chablis
07:29 Trust and Storytelling In Wine Pairings
10:35 Inside the 600 Bottle List
12:49 Bordeaux and Rioja Comeback
16:33 Non Alcohol and Split Pairings
19:44 How Patrick Learned Wine
24:43 Lebanon Roots and Wine
26:02 Skipping Wine Credentials
27:35 Sommelier Business Basics
27:57 Screaming Eagle for $100?
30:10 Menu Psychology That Sells
33:10 Changing the Wine List Layout
36:04 Australia Trip Changed Everything
38:44 Staying Open to Underdogs
41:42 Why Wine Matters
45:20 Storytelling in 30 Seconds
48:37 Hardest Parts of the Job
50:22 Best Value Wine Regions
51:55 Bordeaux Collector Obsession
53:05 Desert Island Bottle Picks
53:39 What Keeps It Exciting
55:52 Final Thanks and Signoff

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Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0

In this episode, I sit down with Faye MacLachlan, Wine Director and Restaurant General Manager at Langdon Hall and the 2025 Michelin Guide Toronto Sommelier of the Year.

Faye shares lessons from nearly two decades in wine and hospitality: how she got her start, the role travel plays in building deeper knowledge and storytelling, and how guest preferences are evolving toward lighter styles and local wines. She also offers a candid look at what it takes to run a wine program of this scale—and practical advice for young sommeliers on building a successful career, from developing taste to mastering the business side of wine.

If you’ve ever wondered what it really takes to run a list like this - this episode is for you.

Faye MacLachlan - Inside Langdon Hall’s Award-Winning Wine Program and a Career in Wine

00:00 Introduction

00:44 Meet Faye MacLachlan

01:38 Getting Started in Hospitality

04:35 From Geology to Wine

05:07 The Bottle That Changed Everything

06:51 Studying Wine & Finding Mentors

10:03 Inside Langdon Hall

13:40 Building a World-Class Wine Program

18:38 Hiring, Training & Team Culture

21:01 Life Outside Toronto

22:43 Winning Michelin Sommelier of the Year

26:03 Pairings & Working with the Chef

27:52 Favorite Pairings & Dessert Challenges

29:08 Unexpected Dessert Pairings

30:05 A Surprisingly Perfect Pairing

31:27 Why Hospitality Never Gets Boring

33:52 Why Travel Makes Better Sommeliers

36:09 Etna Deep Dive

41:36 Underrated Regions & “Suitcase Wines”

44:46 Personal Taste & Wine Trends

48:59 Is Ontario Wine at a Tipping Point?

51:41 Keeping Wine Fun

53:14 Advice for Aspiring Sommeliers

56:34 Why Hospitality Is a Future-Proof Career

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Follow, rate, and review Tasting Notes Toronto on your favorite podcast platform — it really helps others discover the show. And don’t forget to subscribe so you never miss an episode.

Champagne: Cork Pop and Pour by ultradust -- https://freesound.org/s/166923/ -- License: Attribution 4.0