Erik Simonics has blended wine passion, Ironman discipline, and global vision in hospitality to get to the top. He speaks to Sommelier Edit about his journey.
Erik Simonics has built a remarkable career in hospitality, rising from a young hotel school student in Slovakia to shaping wine programs across some of the world’s most prestigious venues. From Gordon Ramsay at Claridge’s to The Savoy, Four Seasons, and now Sunset Hospitality Group, his journey reflects a deep passion for wine, discipline forged through Ironman training, and a vision for the future of the sommelier profession on a global stage.
Why hospitality, and why a sommelier?
“Before hotel school, I honestly had no idea what direction I wanted to take. I only knew that I wanted to travel the world and work in luxury hospitality. When I began hotel school in Slovakia, I was exposed to everything: cooking, bartending, service, and eventually wine. That was where my love for wine began.
In 2010, I moved to London without knowing the language, the culture, or what to expect. I walked straight into Gordon Ramsay at Claridge’s and a week later I was offered a position as a commis sommelier. That experience shaped everything. From there I moved on to The Savoy, Four Seasons, Annabel’s, and all of the Birley Clubs before joining Sunset Hospitality Group. Over time, my passion for wine grew, not just for what’s in the glass, but for the stories, the people, and the background behind each bottle.
In my role today at Sunset Hospitality Group, I love the challenge and creativity of building distinctive wine programs from the ground up. It’s about understanding the market, anticipating trends, and crafting a wine strategy that resonates with our guests. It allows me to draw on 15 years of experience to help drive Sunset Hospitality Group’s growth in the wine scene. Just as important are the relationships we develop, with distributors, winemakers, and our teams across every venue, which really brings the wine program to life.”
Who inspired you in your career?
“I’ve never had just one role model. I’ve been more inspired by the people around me, at every stage of my journey, from chefs to waiters to senior sommeliers. Everyone I’ve worked alongside has influenced me in some way. Hospitality is built on teamwork, and you learn something valuable from every person you interact with.”
What lessons have you learned during your career that you would pass on to people starting out in the business?
“Be patient. If you have a long-term objective in the industry, then you are going to have to be persistent and work towards it consistently. Today, a lot of young professionals want to grow very quickly, but excellence takes time. This industry rewards those who persevere and are curious. If you invest in yourself and stay focused, the success will come.”
How does your love of and participation in Ironman help you at work?
“When I decided to do an Ironman, I couldn’t swim, I didn’t run, and I didn’t even own a bike. It reminded me of when I moved to London—no language, no experience, and only a basic understanding of wine. But I pushed myself, learned, and grew.
Ironman taught me persistence, strength, and determination. Every day I trained with one simple goal: to cross the finish line. Whether it meant swimming before work or running after a long shift, the routine didn’t matter but the commitment did. That same discipline applies to my work today. When I set a professional goal, I commit to it fully, and I’m determined to achieve it.”
Where do you see the future of the sommelier profession going, and in what parts of the world?
“The traditional sommelier path is evolving. Europe has always been viewed as the heart of the sommelier profession, but now we are seeing significant growth elsewhere.
Asia and the Middle East are investing heavily in wine—Hong Kong and Singapore are major examples. In China, wine consumption has skyrocketed over the last decade, from virtually nothing to one of the world’s fastest-growing markets. It will be interesting to see where the future of the sommelier goes, but it will continue to go global whilst being incredibly diverse and dynamic.”
Erik Simonics proves that the sommelier life is as much about persistence and passion as it is about what’s in the glass. Whether crossing an Ironman finish line or uncorking a rare vintage, his journey shows that discipline and discovery pair perfectly — much like a great wine and good company.
