The Canadian Association of Professional Sommeliers (CAPS) Ontario has revealed the finalists for the highly anticipated Best Ontario Sommelier Competition (BOSC), a showcase of the province’s most distinguished sommelier talent. Originally scheduled for November 2024, the event will now take place on January 28, 2025 at the Bovine Wine Club in downtown Toronto’s Union Station.
This competition brings together Ontario’s top sommeliers, who will go head-to-head in a series of challenges designed to test their skills, including blind tasting and service proficiency. Attendees can look forward to a full day of competition in an elegant setting with fine wines and gourmet pairings. The event not only celebrates individual excellence but also supports CAPS’ mission, with entry fees funding scholarships for aspiring sommeliers. The BOSC winner will advance to the Best Canadian Sommelier Competition (BCSC), representing Ontario on a national level.
Below, get to know each finalist through a mini-Q&A, as they share insights into their career paths, their motivations, and what competing at BOSC means to them:
Christian Perreault Hamel
Wine Director at Harbour Sixty Toronto; Co-founder, Pelican Wines Import
Christian’s journey into the wine world began with a background in fine arts and a knack for hospitality. His career started behind bars and in pubs, where his early experiences inspired him to pursue restaurant management at the Institut de tourisme et d’Hôtellerie du Québec (ITHQ). A chance mentorship from a sommelier at his restaurant sparked his passion for wine, pushing him toward certifications and a career path that has included international experience and several prestigious accolades. Christian now leads as Wine Director at Harbour Sixty, a premier steakhouse in Toronto.
What aspect of the competition are you most excited about, and how have you been preparing to face the challenges it presents?
For me, it’s always a pleasure to compete alongside other dedicated sommeliers who are willing to take the stage to showcase our craft to the public. In my experience, there’s been no rivalry; it’s really about pushing yourself to give your best. It’s you against you.
For the most part, my preparation doesn’t differ much from studying for any other certification when it comes to theory. I enjoy reading about sports psychology and practice visualization. I usually read biographies of successful athletes; not just about their victories, but particularly about the daily grind that leads to their success.
In your opinion, what makes the wine scene in Ontario unique, and does that influence your work as a sommelier?
Ontario’s diverse clientele enables wine professionals to truly express themselves. The market is expansive enough to embrace a variety of wine scenes that might not usually intersect, whether you’re enthusiastic about natural wine, a collector of fine cabernet from Napa, or chasing rare Burgundies.
In my experience working in other cities, certain wine scenes often dominate, but here, as a sommelier, you can be versatile and cater to all preferences or focus on your personal preference. Being comfortable working with wines from around the globe pushes you to stay informed and engaged, which I find incredibly stimulating.
Looking back at your career, is there a particular experience or moment that stands out as pivotal to your growth as a sommelier?
The first time I received an offer to work abroad, I realized how our industry opens doors to exploring the world. Growing up in a small town in Quebec, I never imagined I would have the chance to work and live in a city like Paris. Living abroad significantly enhanced my appreciation and understanding of wine, exposing me to new producers and regions while also helping me build invaluable professional connections.
Junxing (James) Li
Restaurant Manager and Lead Sommelier, Enigma Yorkville, Toronto
At just 25, James Li has already made significant strides in his journey as a sommelier. Originally from Beijing, China, James came to Canada over a decade ago, first residing in Vancouver before moving to Toronto to study law at the University of Toronto. However, his career path took a transformative turn when he discovered a passion for wine while working as a Salesforce Architect back in Beijing.
Now, as Restaurant Manager and Lead Sommelier at the acclaimed Enigma Yorkville, James applies his expertise daily, curating a dynamic wine program that both honors classic wine regions and showcases emerging talents in the fine wine world. Aiming for the highest levels of certification across various disciplines, he’s currently pursuing the CMS Master Sommelier Exam and WSET Level 4 Diploma, among others.
Can you share a bit about your journey to becoming a sommelier? What inspired you to pursue this career path?
Wine entered my life somewhat randomly in the summer of 2022 when I was still working in an office in Beijing. I was living a very full life—teaching Zumba at Tsinghua University, streaming games on Bilibili, attending law programs, and pursuing a Salesforce certification. Wine was something I wanted to explore, but I quickly fell in love with its world.
Becoming a sommelier was a natural transition for me, combining my passion with a professional career. This path allows me to introduce my love of wine to guests while continuously learning and growing.
What excites me the most is that this career’s value grows over time—nothing can replace the personal, face-to-face connection that a sommelier has with guests.
What qualifications and certifications do you feel have been most valuable in shaping your career and preparing you for the BOSC?
The most valuable certification for me has been through the Court of Master Sommeliers (CMS). It not only taught me the skills necessary for my profession but also instilled a sense of humility and discipline. To truly understand wine and beverages, you must put in the hours of study and experience—there’s no shortcut. I’m still working on accumulating more hours, which is the essence of growth in this field.
Is there a particular wine region that excites you the most right now? What is it and why?
At the moment, Germany’s Mosel region and its riesling wines are particularly exciting to me. It’s easy for a wine to be big and bold, but what truly impresses me is the elegance and precision found in Mosel rieslings. These wines demonstrate a refined balance that I deeply appreciate, as they embody the subtlety and grace that I hold in high regard in winemaking.
Matthew Landry
Sommelier, Restaurant Pearl Morissette, Niagara, Founder, Tannin Management
Matthew Landry’s entry into the world of wine was sparked almost by accident. After nearly a decade in the restaurant industry, he found himself in a transitional role, taking on wine list duties at Yours Truly, a now-closed Toronto restaurant. It was the mentorship of John Bunner, a creative force who showed him the artistic side of hospitality, that first inspired Matthew to consider a career in service. What started as a casual job change soon became a passion, and his journey into wine took on a life of its own.
Today, as a sommelier at Pearl Morissette and founder of Tannin Management, Matthew continues to pursue excellence and push his boundaries in the industry.
What advice would you give to aspiring sommeliers who are looking to compete at this level and excel in the industry?
First off, take as many tests as you can, even if you don’t think you have any chance of coming out on top. The point of these competitions isn’t necessarily to win—it’s about being better than you were the year before. You’re only ever competing with yourself, and once you remember that, you can shed a lot of the fear and ego that comes along with being a wine enthusiast.
Beyond that, I recommend watching the ASI competitions on YouTube. They give you a better understanding of the high standards and how delicate the performance really is. Finally, seek out people who are further along in their journey and soak in their experiences by any means necessary.
Looking back at your career, is there a particular experience or moment that stands out as pivotal to your growth as a sommelier?
Competing in the Best Sommelier of BC competition for the first time in 2017 was a turning point for me. It was my introduction to the wine scene there, and the test—written by Canadian wine expert DJ Kearney—was incredibly challenging. I remember laughing out loud a few times, which broke the tension in that quiet room. That experience was my first real look at the vastness of the wine world, and it lit a spark in me, urging me to see just how deep I could go. Seven years later, I’m still exploring that rabbit hole.
Christophe Reitz
Sommelier, Quatrefoil Restaurant, Dundas
Christophe Reitz’s journey into the world of wine began in a roundabout way, after years of traveling through Asia and Australia and even working on a commercial fishing boat. Upon returning to Québec City, his family encouraged him to attend L’École Hôtelière de la Capitale, where he discovered his passion for wine during the sommelier portion of his studies. This newfound enthusiasm quickly bore fruit when he won the Divin Défi, a student sommelier competition across Québec, earning him a trip to France that would ignite his commitment to wine and travel.
Since then, Christophe has traveled extensively, exploring wine regions across South Africa, California, Portugal, Switzerland, Italy, and Spain. He takes immense pride in earning his Advanced Certification from the Court of Master Sommeliers, a milestone that reflects his dedication to his craft.
What aspect of the competition are you most excited about, and how have you been preparing to face the challenges it presents?
The best part of the competition is competing alongside friends in the industry. Many of us study together regularly and have even taken the Court of Master Sommeliers Theory exam together. Participating in these competitions is a chance to connect with some of the most dedicated and knowledgeable people in the industry.
Leading up to the competition, I’ve been practicing service scenarios with other sommeliers and focusing on honing my listening skills under pressure.
In your opinion, what makes the wine scene in Ontario unique, and does that influence your work as a sommelier?
Ontario has an incredible wine scene with access to world-class winemakers and a diverse range of quality wines. At Quatrefoil Restaurant, we host wine dinners multiple times a year, often showcasing local Ontario producers. Having this variety in our backyard allows us to create exceptional pairings and celebrate local talent.
Is there a particular wine region that excites you the most right now? What is it and why?
I’m particularly excited about Sicilian wine, especially Etna Rosso. The quality of wine coming from Mount Etna’s vineyards continues to improve, and many renowned producers are establishing themselves in this unique, volcanic terroir. The wines offer great quality and complexity that seem to get better with each vintage.
The Best Ontario Sommelier Competition will take place on Tuesday, January 28th, at the Bovine Wine Club in Toronto. The event will run from 12:00 pm to 5:00 pm, followed by a six-course dinner and wine pairing. Competitors and attendees can also enjoy a Sake masterclass from 12:00 pm to 1:00 pm preceding the competition. For more detailed information about the upcoming competition, click here. For ticket information, please click here.
