Yannick Benjamin is a world class sommelier whose passion for wine began at a young age. While watching his father climb the ranks from dishwasher at La Grenouille to Maitre d at The Palace, his fascination with the industry became the backdrop of his daily life. He recalls a defining moment when he visited the Chateau Giscours in the Margaux District of Bordeaux at age 13, and wine singled itself out as something very special.
By age 16, he memorized over 100 cocktails as a barback at the Bryant Park Grill market and had become enamored with the industry. It wasn’t long before he made the decision to not only become a sommelier, but to be the best. He began to study for the Master Sommelier examination—a complex, three step process that only the most prestigious see through.
After passing the introductory stage in 2003, he was preparing himself for the next phase, but his plans were put on hold due to a car accident that left him paralyzed from the waist down.
His love of wine and deeply rooted goal of becoming a Master Sommelier, however, could not be extinguished. At Le Dû, he met Jean-Paul Viollet of Atelier Viollet, and began discussing the design of a custom serving tray. The tray, once finished, would allow Yannick to serve wine with fluid movement and efficiency. It was a success, and he continued on his path toward passing the Master Sommelier examination.
Yannick Benjamin has achieved the place of 3rd best Sommelier in America, and continues to strive for number one. You can read more about his story in this week’s Village Voice.
Below, a mock up of the original tray.
