Ontario’s leading Sommelier discusses his journey, rising influence, and the evolving wine experience at Harbour Sixty
Few figures in Ontario’s wine and hospitality landscape are ascending quite as quickly—or as meaningfully—as Christian Perreault Hamel, Wine Director and Head Sommelier at Harbour Sixty in Toronto, Co-founder of Pelican Wines Import, and the newly appointed Technical Director for CAPS Ontario.
Named Best Ontario Sommelier for 2024–25, Hamel will go on to represent the province at the Best Sommelier of Canada Competition in 2026. His recent accomplishments (including a runner-up finish at the Sommelier Showdown dinner series) underscored what many already knew: he is one of the most polished and thoughtful professionals working the floor today.
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Hamel’s path to wine was not linear. With early roots in fine arts and hospitality, he first worked in pubs and bars before formalizing his training at Montréal’s Institut de tourisme et d’hôtellerie du Québec (ITHQ). A mentorship with a restaurant sommelier ignited his fascination with wine—pushing him toward certifications, international stages, and ultimately a career that now places him at the helm of one of the country’s most ambitious wine programs.
At Harbour Sixty—a recent VineRoutes Award of Distinction winner—Hamel oversees a wine list defined by depth, balance, and global perspective. His philosophy is both guest-centric and quality-driven, merging classical precision with an intuitive ability to read the room.
In his new role with CAPS Ontario, Hamel aims to strengthen competition culture in the province—advocating for greater participation, transparency, and community engagement. “A strong provincial competition is essential,” he says. “Its health reflects the strength of our sommelier community.”
VineRoutes spoke with Christian to discuss the intense preparation behind competition season, the evolution of Harbour Sixty’s wine program, the joy of surprising guests, and how he hopes to inspire the next generation of sommeliers.
VineRoutes: What did it mean for you to be named Ontario’s Best Sommelier for 2024–25?
Christian Perreault Hamel: It may sound like a cliché, but this truly is an incredible honour. Though I’m not originally from Toronto, it has been my adoptive home for five years. When I arrived, I didn’t know many people, but the local industry welcomed me with open arms. Since then, I’ve worked, studied, and competed alongside some of the most talented professionals I’ve ever met.
Winning, despite being convinced I had lost the competition at the very first table, was a complete surprise, and a deeply meaningful validation of the countless hours spent studying and refining the craft of wine service.
VineRoutes: Can you walk us through the preparation that went into competing at this level?
CPH: This was my second time competing, and what stood out most was the camaraderie among the finalists. Once the group was announced, we decided to train together. We hosted sessions at our respective venues, blind-tasted wines and spirits, rehearsed challenging service scenarios, and pushed each other to be better.
Outside of those group sessions, I kept reviewing regions I felt less confident in and studied as usual. I’m incredibly grateful to my colleagues who began my mornings with blind tastings, to past winners and master sommeliers who offered invaluable guidance, and to the friends who supported and celebrated with me.
Christian Perreault Hamel during the Best Ontario Sommelier Competition, in January, 2025.
VineRoutes: Was there a particularly memorable or challenging moment during the competition?
CPH: Absolutely. There was an exercise where we had to serve a bottle of sparkling wine under very tight time constraints. I made the mistake of cleaning the table and topping up water before serving—running out of time and failing the task. It shook my confidence immediately since it was the first table. But I leaned on my training, stayed focused, and managed to score enough points in the following stages to win.
VineRoutes: How would you describe your approach to wine curation and service?
CPH: I’m fortunate to work with a list that offers depth and flexibility—something for every palate and every price point. I focus on quality producers whose wines are made with integrity, and I enjoy slipping in a few offbeat selections for curious guests.
Reading the table is key. Some guests want minimal involvement; others want to dive deep. The sommelier should never overshadow the guest—their experience is the priority. Exceptional service means tailoring to each person uniquely.
VineRoutes: Harbour Sixty recently received the VineRoutes Award of Distinction upon its Restaurant Awards announcement in October. Do recognitions like this make an impact for you and your team?
CPH: These awards are always appreciated. We’re working hard to elevate the wine program, and recognitions like this help put us on the radar of diners who may not yet know how wine-focused our approach truly is. It’s also wonderful to see a local, Canadian-based restaurant awards program. We’re proud to display it on the cover of our wine list.
The Newly renovated Harbour Sixty dining room.
VineRoutes: You oversee wine programs for both Harbour Sixty and the new Arianna Restaurant (located within the same building). How do these programs differ?
CPH: The wine program is unified across both properties. While each restaurant has its own atmosphere, the list itself remains international and expansive. Guests will find the classics expected of each venue—but also much more.
VineRoutes: Relative to other restaurants that offer a similar food and wine program, what makes Harbour Sixty distinct, and what goals guide your curation?
CPH: I’ve been entrusted with building one of the largest wine programs in the country. It’s a remarkable opportunity. Curating it involves close collaboration with many agency partners to source the right wines. My long-term goal is to create a legacy program at Harbour Sixty—one that future wine directors will continue to grow for years, even generations.
VineRoutes: And what are you aiming to create at Arianna?
CPH: Italian cuisine naturally encourages guests to gravitate toward Italian wines, but I enjoy guiding them toward lesser-known regions—Emilia-Romagna, Friuli, Sicily—while also showcasing a broad Italian sparkling program. The goal is to expand palates while staying true to Italian heritage.
Christian Perreault Hamel has had a memorable 2025 year.
VineRoutes: What excites you most about wine and hospitality right now?
CPH: Applying what I study to real guest interactions—that’s incredibly motivating. We’re living in an unprecedented era of wine accessibility, with bottles from nearly every corner of the world now within reach. I’ve been especially drawn to regions like Mallorca, Japan, and Brazil. Sharing these discoveries with guests is deeply fulfilling.
VineRoutes: Which producers or regions are you particularly excited to showcase right now?
CPH: With the unified list, I see Arianna as a great place to introduce iconic Italian producers like Le Macchiole, Ronchi di Cialla, and Emidio Pepe. I’m passionate about Champagne from grower-producers—names like Roger Coulon, Frédéric Savart, Cédric Bouchard, and Jacques Selosse.
For reds that pair beautifully with steak, I often guide guests toward unexpected options: Clonakilla (Australia), Commando G and Daniel Landi (Spain), or Luis Pato (Portugal). And in Burgundy, I love showcasing new-wave producers like Skyaasen.
VineRoutes: Are you noticing changing guest expectations around wine service?
CPH: Yes. Harbour Sixty is a special-occasion destination, but guests increasingly appreciate a personable, less formal approach. Our sommelier team is deeply trained in classical service, but not every table wants that structure. Some prefer something warmer and more casual. The goal is to balance comfort with professionalism—adapting to each guest without compromising precision.
A peek inside the 23,000 bottle cellar at Harbour Sixty – a recent VineRoutes Restaurant Award winner.
VineRoutes: What advice would you give young sommeliers entering the industry?
CPH: Connect genuinely with your guests. Respect their budget. And whenever possible, surprise them with a wine that overdelivers.
Remember: the experience is never about demonstrating your knowledge. It’s about enhancing their enjoyment. Share only what’s relevant and allow the moment to breathe.
VineRoutes: Any favourite wines or varieties you keep returning to?
CPH: Reductive chardonnays from Burgundy and Jura; oxidative Palominos from Andalucía—they always make my heart throb.
VineRoutes: A favourite seasonal pairing?
CPH: Fried chicken and Champagne—always. But a crisp Schweinshaxe with an off-dry Riesling—Spätlese, Auslese, or Alsace Grand Cru—is pure comfort and exhilaration.
VineRoutes: Are you seeing more demand for Canadian wines at the restaurant?
CPH: Absolutely. As we expand the Canadian section—adding verticals, depth, and terroir-driven comparisons—we’ve seen increased interest. Guests get especially excited about aged Canadian wines, which remain incredibly good value and aren’t often encountered.
VineRoutes: You’ve taken on a new role with CAPS Ontario. What will this focus on?
CPH: Participation in Ontario competitions is low—often because sommeliers misunderstand what competitions involve or underestimate their value. Competitions push our craft forward. As Technical Director, my priority is to increase engagement, demystify the process, and encourage a broader, more diverse group to compete. A strong provincial competition matters because its winner represents Ontario nationally, and its strength reflects the vitality of our sommelier community.
Coming from Quebec, where the competition culture is very strong, I firmly believe Ontario has just as much talent—it simply needs more encouragement and visibility.
