Who is Vancouver's best bartender? Who is Vancouver's best sommelier? Let the experts at Vancouver magazine explain.
There’s creativity, and then there’s creation. The former allows a bartender to make a unique cocktail for an established bar program. The latter sees said bartender—in this case,—charged with crafting an entire bar menu to elevate an already ambitious new opening in Vancouver’s tough restaurant scene. And the kicker: his inspiration will have to come from a country that 99 percent of the world equates with a single drink, the pisco sour.
Max Curzon-Price , pictured with our Sommelier of the Year, Kristi Linneboe. Photo by Tanya Goehring. It’s a challenge that would be daunting for even a seasoned pro, but the UK-born Curzon-Price handled the task of creating Suyo’s award-winning drinks menu with the confidence of someone well beyond his youthful 31 years. It helped that he had inspired assistance from fellow Suyo barman Andrew Kong. And it also helped that, prior to Suyo, he honed his craft at Botanist, home of two now-fellow BOTY winners and one of the most dialled-in bars in North America.
Ultimately, it comes down to taking all those elements—plus a vision that translates the varied culinary and cultural themes that are Peru—and distilling it all down into 14 distinct drinks , served with precision and a smile by this year’s Bartender of the Year.The dining public likes to think of sommeliers as artists, landing in a restaurant, treating the wine list as a blank canvas and ready to bestow their grand vision of imbibing upon the assembled masses.
, a true pro. Given her tenures at Maenam, L’Abattoir, Como, Elisa and now the Banda Volpi group , it’s unlikely there’s a local contemporary somm whose decisions have impacted more patrons than Linneboe. If you’ve switched from sauvignon blanc to Lugano—or have even heard of the grape pelaverga—it’s likely because of her, whether you know it or not. Outside of her restaurant work, Linneboe finds time to recharge her batteries… working harvests at wineries in Oregon, the Jura and the Okanagan.
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