ASI Bootcamp Singapore with Bruno Arias

ASI Singapore Sommelier Bootcamp

Read Bruno Arias experience with the ASI Bootcamp Singapore, which he describes as a pleasure and a privilege to be part of such an incredible event, and extends his sincere thanks to the NZ Sommeliers Association for their trust and support.

What surprised you most about the ASI Singapore Sommelier Bootcamp?

When I first signed up for the ASI Singapore Sommelier Bootcamp, I knew it would be a valuable professional experience, but I didn’t realise just how transformative it would become on a personal level. One of the things that surprised me the most was how quickly everyone connected. Despite coming from a wide array of countries, cultures, and backgrounds, there was an immediate openness and warmth that set the tone from day one. It didn’t feel like a competition or a classroom; it felt like joining a global family of sommeliers, all dedicated to a shared craft and love for hospitality.

As a Chilean sommelier living and working in New Zealand, I’m used to interacting mostly with people from similar regions or cultures, partly because it’s easier to communicate and relate. But this bootcamp stretched me beyond that comfort zone. I had the chance to meet sommeliers from all over Asia, each bringing unique perspectives and stories rooted in rich traditions. This was eye-opening and deeply inspiring.

One night, we had a hawker-style dinner outdoors where everyone brought a national product to share. I remember tasting wines from Thailand, Vietnam, and Bali - wines I’d never encountered before. These were hidden gems that deserve far greater recognition on the global stage. Moments like these reminded me that being a sommelier isn’t just about knowing the classics or familiar regions; it’s about discovering new stories and sharing them with the world.

What session(s) did you find the most insightful or valuable on a personal level?

Among the many sessions, two stood out most for me. The first was a class on Communication in Wine led by Sören Polonius. He emphasized something that resonated deeply: our job isn’t to overwhelm guests with jargon or technical details, but to make them feel comfortable, understood, and truly enjoy their experience. Most guests don’t speak the “sommelier language,” and that’s okay. The real skill is speaking simply, connecting genuinely, and creating a welcoming atmosphere.

The second was an enlightening session on the Structure and Flavour of Sake, presented by the Japan Sake & Shochu Makers Association (JSS) and led by Hiromi Iuchi, Nanoha Higuchi, and Sean Ou. Before this, sake was largely a mystery to me—something distant and unfamiliar. But the passion and clarity of the presenters brought it to life in a way that made everything easy to understand and appreciate. I left curious and excited to dive deeper into this fascinating world.

How will you apply the ASI Singapore Sommelier Bootcamp experience to advance your own career?

Beyond knowledge, the bootcamp renewed my motivation. It gave me clarity on where I want to improve, not just for certifications like the CMS and ASI diplomas, but in everyday service. It reminded me why I chose this path: the joy of continual learning, connecting with people, and sharing stories through wine.

I am grateful to the New Zealand Sommeliers Association and ASI for this spark that reignited my passion. And I’m thankful to myself for embracing this challenging but rewarding journey. There is so much more to explore, taste, and share, and I’m eager for what lies ahead.