From Diplomacy to Decanting: This Sommelier Made Wine His Second Career Act

He'd always been curious about wine, but he'd chosen a path — representing Switzerland's interests abroad — and was committed to it.

Kaufmann's curiosity, however, escalated in 2022. That's when he moved to New York — home of ICE’s Brookfield Place, Manhattan campus. Eager to turn his passion into a profession, Kaufmann decided to enroll at ICE, where he trained under Master Sommelier Scott Carney and deepened his knowledge of wine, hospitality and service. 

Since completing the program and earning his Court of Master Sommeliers' (CMS) Certified Sommelier credential, Kaufmann has built a career rooted in connection. At Aldo Sohm Wine Bar, he helps guests navigate an impressive wine list, balancing education, service and discovery with each pour. 

In a recent conversation, he shared how studying wine shifted from personal passion to professional pursuits, why every bottle tells a story, and the importance of listening first when guiding a guest. 

* The following interview has been condensed and edited for clarity.

ICE:  What sparked your interest in wine and hospitality, and was there a defining moment that made you want to pursue a sommelier career?

Patrick Kaufmann: Working as a sommelier is my second career. My background is in international relations, and I worked in diplomacy for several years. I always had an interest in wine privately, and I completed the WSET Level 3 course while working, just to improve my knowledge. At the time, I didn’t really consider a career as a wine professional.

But when studying for the WSET [Wine & Spirit Education Trust] Level 3, which focuses heavily on viticulture and winemaking, I realized I was more interested in what happens next: tasting different styles from various regions, learning what made certain wines and producers unique, and especially, understanding how to pair wines with food.

When my wife moved to New York City for her role as a Swiss diplomat, it opened an opportunity to see if I could transform my passion into a career. After moving from Switzerland to New York in the summer of 2022, I started pursuing this new path.

ICE: How did you land your role at Aldo Sohm Wine Bar?

PK: It took a while for me to get settled in NYC hospitality. I am very grateful to Chef Jay Kumar for trusting me with my first restaurant and wine experience at Lore in Brooklyn. He trusted me to manage his wine program, which allowed me to understand not only what was important when working the floor but also all the administrative tasks that come with it.

After passing the CMS Certified Sommelier exam in December 2023, I felt confident I could take the next step into a more wine-focused environment in Manhattan. Aldo Sohm Wine Bar was my preferred option, so I couldn’t be happier to work there now, as part of an amazing team.

ICE: What does a typical day look like for you as a sommelier? 

PK: Every day starts at zero, which is exciting. No two days are the same. Pre-service is mostly about staying up to date with our wine list, reading about producers and regions, and tasting the wines.

That deeper knowledge helps me accommodate clients as best as possible with recommendations and guidance, especially during peak hours when I might be managing several tables at once.

ICE: What made you choose the ICE Intensive Sommelier Training over other wine education programs?

PK: I knew I wanted to get CMS Certification, so what appealed to me most about the ICE program was the practical and focused approach to preparing students for the CMS Certified exam, under the guidance of Master Sommeliers.

Also, the opportunity to taste almost 300 wines during the program was a big factor for me.

ICE: How did ICE prepare you for real-world wine service and the Certified Sommelier Exam?

PK: The preparation for the Certified Exam was exactly what I wished for. Even though it was just three months, the course covered all areas of theory, tasting, and wine service. It really set me up for success at the exam.

Having been taught the highest standard of wine service allows me to adapt to different dining rooms, depending on what philosophy the restaurant has and what guests are looking for.

ICE: ICE’s program is known for hands-on learning with Master Sommeliers — how did that mentorship impact you?

PK: It was inspiring to learn from all these talented professionals who were passionate about sharing their knowledge. But it also showed me how much dedication and work this career requires. A big thanks to all of them, but especially Laura Williamson and Professor Carney for their mentorship!

ICE: What’s your approach to guiding guests through wine selections, especially guests who are unfamiliar with fine wine?

PK: The most important thing is to read the table in the first few seconds: What’s the occasion for their visit? What’s the constellation at the table? [These] give you clues about what your approach should be and what “sommelier vocabulary” to use.

It’s vital to listen to guests. Sometimes they know exactly what they want, and sometimes they struggle to express it. That’s when a few good questions can help tailor my recommendations. Sometimes, it also helps not to just talk about aromas but about the feeling when drinking the wine.

For me, this is the most challenging but also the most exciting part of the role: finding the glass or bottle of wine for everyone to enjoy in that moment, no matter what the price tag is.

ICE: What’s one unexpected or favorite food-and-wine pairing you’ve discovered?

PK: I love the versatility of Beaujolais wines as a pairing option. Depending on which region the wine is from, or what producer, these wines, all made from the Gamay grape, can show very different characteristics, from floral and elegant to structured and powerful.

And for anyone wanting to try something unusual, a dry Palomino wine is always a great option.

ICE: What advice would you give to someone considering a career in wine or sommelier training?

PK: Build your palate through tasting, and never stop discovering. NYC has such a variety of restaurants and wine bars with great selections and experienced professionals, so I would recommend making use of that. Ask a sommelier or bartender what they are excited about, and let them guide you.

Visit regions and wineries. Textbooks can teach a lot, but walking through the vineyards, experiencing the terroir, and speaking to winemakers make a bottle of wine much more tangible.

It certainly made me appreciate the hard work that goes into each bottle, and that helps me relay that to guests at the wine bar.

ICE: Do you plan to pursue the Advanced Sommelier or Master Sommelier certification in the future?

PK: The Advanced Sommelier certification is definitely something I aspire to. 

ICE: Finally, if you could recommend one bottle of wine that everyone should try at least once, what would it be and why?

PK: Impossible to single out one — but for me, every bottle can be special when it’s the right moment and the right company to share it with.