Jason Hisaw of Pappas Bros. Steakhouse in Dallas is named Advanced Sommelier

by PegNews wire

Jason Hisaw of Pappas Bros. Steakhouse was officially named Advanced Sommelier. Hisaw successfully completed the Advanced Sommelier exam this past week in Anaheim, Calif. Of the 57 individuals taking the exam, 27 successfully became Advanced Sommeliers. (Success rate typically is 30%).

"It's a wonderful feeling to know all of the time and effort spent in preparation for the exam has finally come to fruition; and equally wonderful is being a part of the largest graduating class in Advanced Sommelier history," says Hisaw.

Hisaw has been with Pappas Bros. Steakhouse since 2007, and works with the wine department to promote its extensive cellar, with more than 35,000 bottles and 2,500 premium selections. With this recent certification, Pappas Bros. Steakhouse boasts a wine staff with exemplary credentials.

Pappas Bros. Steakhouse Wine Cellar includes a list of outstanding individuals within the wine community: Barbara Werley, one of only 17 female Master Sommeliers in the world, Kim Wood, Advanced Sommelier, and Heather Greene, Certified Sommelier. (All certifications based on the Court of Master Sommeliers Worldwide).

Hisaw is a graduate of University of Nevada Las Vegas and began his career at Eiffel Tower Restaurant. He was Manager and Sommelier for Chef Jean Joho of Brasserie Jo and The Everest Room in Chicago, and has participated in The Best Sommelier In Texas Competition and Conference in 2007 and 2008.

Source: Pappas

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Worzel_Gummidge, says:

Congratulations!

If someone from Pappas reads this it would be interesting to know what corporate support they provide to employees seeking wine certifications. I suspect it is something very systematic given the disproportionate number of certified people at their restaurants compared with other high-end restaurants.

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7 months ago
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Russ Vandeveerdonk, says:

Every restaurant needs a good wine sommelier, if you pop down an extra $40-90 bucks for a bottle of red to go with a good steak. But they will try and upsell you,.... ALWAYS! I used to throw down $200 extra for a bottle of red with a nice dinner, ridiculous times those were! Now that I have grown up, the house wine works just fine and tastes the same to me as the expensive stuff. And is usually $10 bucks a bottle. God the money I have wasted over the years!! Guess I am getting better with age. Smarter.

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7 months ago
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jbennett, says:

I must comment on the post above. I have had just the opposite experience with sommeliers. I enjoy asking their opinion, and I when I give them a range they always stay with in that range. I have never been upsold, and they always find something to enjoy with the dinner. I know enough not to order the "house" wine as that is the biggest mark up in the house. I'll consider myself the smart one and just ask for help from the sommelier and tell them what I want to spend.