“Jamie Drummond is an extremely talented sommelier, possessing this unwavering ability to conduct beautiful harmony between food and wine as he expertly guides the diner to the conclusion that the experience is greater than the sum of its parts.”
Chef Jamie Kennedy
Jamie Drummond is available for all manner of wine and food related projects: Sommelier services, private dinner party presentations, writing assignments, large corporate events, staff training, cellar management, wine program design, and more.
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Contact Jamie personally at email@example.com
“Jamie tells the story of a wine. He goes beyond its origins, or how it was made, or what it tastes like. He digs for its essence, which always lies in the people behind the liquid in the bottle.”
Thomas Pennachetti, Vice-President
Cave Spring Cellars, Canada
“Jamie is part and parcel of our terroir.”
About Jamie Drummond:
Hailing from Edinburgh, Scotland, Jamie read Cultural Studies (B.A. Hons) at the University of East London where he developed a keen interest in music journalism. After writing for a number of UK music magazines, Jamie returned to his hometown, and began working as Sommelier at the Michelin-acclaimed Atrium restaurant for four years, while studying up to Diploma level with the Wine and Spirits Education Trust.
Moving to Canada in 1997, Jamie has worked as the Sommelier for both Toronto’s prestigious Granite Club (five years) and Chef Jamie Kennedy’s numerous restaurants, notably the Jamie Kennedy Wine Bar (five years).
Jamie now runs his consultancy firm, Gingerz Consulting, and since July of 2021 acts as Director/Editor of Good Food Revolution, an online publication dedicated to educating people about good food (and wine!) through its website www.goodfoodrevolution.com
Previous to this, he ran Good Food Revolution along with his great friend and business partner Malcolm Jolley.
As well as writing for a number of publications (City Bites, Ricardo Cuisine, Wine Access), wine judging (Biovino, Intervin, Ontario Wine Awards, Royal Agricultural Winter Fair), Jamie has also served on Ocean Wise’s Ontario Advisory Board, and the organisational board of Toronto’s annual Terroir symposium.
Over the years Jamie has published hundreds of audio, video, and text interviews with wine, food, and music personalities including Jancis Robinson MW, Hugh Johnson, Peter Gago (Penfolds), Chef Fergus Henderson (St. John), Chef Magnus Neillson (Faviken), Chef Massimo Bottura (Osteria Francescana), James Murphy (LCD Soundsystem), Sam Neill (Two Paddocks), Randall Grahm (Bonny Doon), David Shrigley, Alberto Antonini, and Jamie Goode (Wine Anorak).
In March of 2012 Jamie was awarded a Fellowship of the Ontario Hostelry Institute for his contributions to the culinary, hospitality, and tourism industry, along with his personal and professional industry achievements.
From 2012 until 2014 Jamie Drummond took on the role of Wine and Beverage Columnist for Chatelaine magazine, one of Canada’s highest distribution print magazines.
From 2020 until 2021 Jamie has worked in the role of Senior Contributing Editor for wine education website Somm360.
Cultural Studies BA (3 Years), University of East London
Diploma from Wine and Spirits Education Trust
Relevant Work History and Experience
1993 -1997: Sommelier, Atrium Restaurant, Edinburgh, Scotland
1998 – 2003: Sommelier, Granite Club, Toronto
2004 – 2009: Wine Director, Jamie Kennedy Restaurants, Toronto
2012 – 2014: Wine Columnist, Chatelaine Magazine
2004 – 2016: Wine Director, Executive Committee, Terroir Symposium, Toronto
2012 – 2016: Member of Advisory Board, Ocean Wise
2009 – Present: Freelance Writer (Wine Access, City Bites, Ricardo Cuisine, amongst others)
2009 – 2021: Director of Programs/Senior Editor of online publication Good Food Revolution
2021 – Present: Director/Editor of online publication Good Food Revolution
2018/2019: Managing Editor of Greybrook Magazine
2020 – 2021: Senior Contributing Editor Somm360
“Bone dry, laser-sharp, with a touch of mischief and occasional deviations into wilder country, and just at that perfect stage of maturity when things get deep and complex, a fine Vintage Drummond is what I’d like around the table at my next dinner party or wine tasting”
John Szabo Master Sommelier