An interview with Michèle Aström Chantôme, ASI Vice-President for Africa & Middle East
Of the four ASI geographical zones represented by an ASI vice presidency, Africa & Middle East is the newest. Although it is still young, it shows the promise of continued growth.
The first association in Africa to join ASI was ASMA (Association des Sommeliers du Maroc) in 2012, followed by SASA (South Africa) and ASM (Mauritius) in 2015. SAZ (Zimbabwe) joined ASI in 2020, followed by ASLIB (Lebanon) in 2023 and SAK (Kenya) in 2025, which entered the ASI College of Postulants.
In 2025, it was a great joy to welcome Kenya thanks to a unanimous vote by national associations from around the world at the General Assembly in Cape Town. However, the year was also marked by disappointment as despite best efforts, the Congolese Association of Sommeliers could not gather all the necessary documents for its application in time. Nigeria faced the same problem. The obvious goodwill and great motivation of Congolese and Nigerian sommeliers working in their own countries and abroad were not enough to overcome all the administrative, legal, and financial obstacles that are unfortunately often encountered in Africa.
In 2025, great hope was born in the Middle East, particularly in the United Arab Emirates. In Dubai, a group of highly determined professional sommeliers will most likely be ready to present the United Arab Emirates Sommelier Guild at the next ASI General Assembly in Taiwan.
Another exciting piece of news: the ASI 1 certification exam, organized in New Zealand, thanks to Celia Hay, revealed a young fascinating Iranian woman, Samira Kakh! Iran is in the Middle East, and boasts thousands of years of winemaking traditions, but for many reasons the concept of establishing sommellerie in this country remains impossible to imagine, at least for now… And yet!
Morocco : Over the past year, sommellerie in Morocco has continued its quiet but confident ascent, marked by a calendar of events that reflected both growing technical rigour and an expanding curiosity across categories. The year opened in January with a gin discovery evening, setting the tone for a hands-on, educational approach through product presentations and workshops, followed in April by a whisky discovery evening that deepened spirits knowledge among members. May brought a notable shift toward craftsmanship and production insight with a tea masterclass led by a master blender inside a working facility, while June took members into Casablanca for an immersive tour of Moroccan breweries, combining on-site masterclasses with tastings at the source. July proved to be a pivotal month, highlighted by the successful delivery of ASI Certification Level 1 and the establishment of a partnership with Nicolas Cellars, strengthening both professional standards and industry ties. The second half of the year carried a celebratory and competitive momentum, culminating in October with the Château Roslane Best Sommelier of Morocco Trophy, a clear signal of the country’s growing confidence on the sommelier stage. November closed the year on a more intimate, refined note with a cigar masterclass and curated whisky and cigar pairings. Throughout the year, these milestones were complemented by the association’s five “1 sommelier / 1 bottle of wine” dinners, reinforcing the communal, dialogue-driven spirit that continues to define the evolution of Moroccan sommellerie.
South Africa: The past year marked a defining chapter for South African sommellerie, one shaped by leadership, legacy, and an unmistakable sense of continental momentum. Hosting the ASI General Assembly in Cape Town, notably the first on the Africa continent, was both symbolic and transformative, firmly positioning South Africa as a beacon of sommellerie on the continent and around the world. On the national stage, the South African Best Sommelier Competition in September 2025 saw Armand Ridgard crowned champion, securing the title for a second consecutive term and underscoring the depth of elite talent in the country. The year also brought a generational shift in governance, as long-serving president Spencer Fondaumiere stepped aside, paving the way for new leadership under Laurie Cooper, South Africa’s Best Young Sommelier 2019. Supported by a board comprising Jean-Vincent Ridon, Erica Taylor, Andrew Shelly, and Lennox Nyengera, the association now looks ahead to an ambitious future, including responsibility for hosting the Contest Best Sommelier of Africa & Middle East 2027 in Cape Town. Competitive success continued at the Stellenbosch Wine Routes Ubuntu Trophy 2025, where South African sommelier George Young achieved the highest individual score, reinforcing the country’s standing at a continental level. Education remained a central pillar throughout the year, with ASI Certification Level 1 delivered in April, the establishment of a training partnership with the Court of Master Sommeliers for annual sessions, and the participation of Ronan Sayburn on the jury for South Africa’s Best Sommelier 2025. This momentum was further amplified by a strong grassroots teaching dynamic, with structured training and local certifications offered across multiple levels by Sommeliers Academy, WineLab.Africa, and Apeirogon Youth Development Academy, collectively signalling a mature, future-focused ecosystem for sommellerie in South Africa.
Zimbabwe: Over the past year, sommellerie in Zimbabwe has emerged as one of Africa’s most encouraging education-led success stories, driven by strong collaboration with the Association de la Sommellerie Internationale and the Gérard Basset Foundation. The Zimbabwe Sommelier Training Project, supported by both organisations and delivered by Sommeliers Academy, reached a major milestone with 22 candidates successfully completing ASI Certification Level 1. This achievement followed more than a year of structured training for 30 servers in Harare and Victoria Falls, with women representing an impressive 50 per cent of participants. The impact of this initiative was clearly reflected at the national level, where two newly certified sommeliers advanced to the final of the Best Sommelier of Zimbabwe competition. With the title awarded biennially, Takura Makadzange was crowned Best Sommelier of Zimbabwe, building on his earlier recognition as a recipient of the Sommeliers Academy/KLM scholarship to attend the ASI 2024 Bootcamp in Spain. Education remains firmly at the forefront, reinforced by a new partnership between the Sommeliers Association of Zimbabwe and WineLab.Africa to deliver WSET programmes in Harare. Zimbabwean sommeliers also continued to gain continental exposure through participation in the Ubuntu Trophy, further strengthening the country’s presence on Africa’s sommelier stage.
Kenya: The past year marked a defining and deeply inspiring moment for Kenyan sommellerie, as Kenya proudly became an official member of the Association de la Sommellerie Internationale at the ASI General Assembly in Cape Town in May 2025. This milestone was matched by meaningful progress on the ground, with the country hosting its very first ASI Certification Level 1 in both Mombasa and Nairobi, resulting in five newly certified professionals. Kenya’s growing confidence was further reflected in the selection of its national team for the Ubuntu Trophy and its participation in the contest. On the global stage, October 2025 saw Team Kenya compete for a third consecutive year at the World Tasting Championship in Jura, France, organised by La Revue du Vin de France. Additionally, Jennifer Adero made history as the first African (outside South Africa) judge at the Veritas Awards; President Wanjiru Mureithi represented Kenya at the ASI Best Sommelier of Asia & Pacific contest, Wine Vision in Serbia, Cape Wine 2025, and the California Wine Institute’s Global Buyers Market in Napa, where she spoke on the Africa panel. Behind the scenes, SOKA focused on governance and systems-building, laying the groundwork for a 2026 boot camp, a Best Sommelier of Kenya competition, and expanded participation at future ASI General Assemblies and global contests. Together, these achievements signal a young but ambitious sommelier community, increasingly visible, connected, and ready to contribute to the international profession.
2 African Sommeliers to Watch
George Young (South Africa):
George Young has firmly established himself as one of Africa’s most compelling sommeliers to watch, building momentum with clarity, discipline, and quiet confidence. Named Young Sommelier of the Year in 2024 by the South African Sommeliers Association (SASA), he has continued to translate promise into performance, most notably this year at the Ubuntu Trophy, where he achieved the highest individual score of the competition. This result not only underscored his technical precision and tasting acumen, but also his composure under pressure, an essential quality at the highest levels of the profession. Young’s trajectory reflects a new generation of sommeliers in South Africa: deeply grounded in classical knowledge, yet adaptable, curious, and internationally minded. As continental competitions grow in stature and visibility, George Young’s consistent excellence positions him as a benchmark for his peers and a name increasingly associated with the future of African sommellerie. Formerly sommelier at Vergenoegd Löw Wine Estate, Young is currently head sommelier at Stellenbosch’s acclaimed Dusk where he collaborates with chef, owners Darren Badenhorst and Callan Austin.
Jihad Errachid: Jihad Errachid has emerged as one of Morocco’s most accomplished and quietly consistent sommeliers, earning second place at the most recent Best Sommelier of Morocco competition for the Château Roslane Trophy, in a closely contested final won by Abdelkrim El Garrai of Le Selman, Marrakech. Currently sommelier at La Sultana, Marrakech, Errachid brings a depth of experience shaped by an international career that includes formative stints in Paris, Bordeaux, and the French Alps, alongside a long and deeply rooted professional history within Morocco itself. This blend of global exposure and local insight is evident in his service style: precise yet intuitive, technically assured while remaining grounded in hospitality. His performance at the national competition confirmed not only his tasting and theoretical strength, but also his ability to communicate wine with clarity, qualities that will continue to position him as a leading figure in the evolving landscape of Moroccan sommellerie.
