Eric Zwiebel

The Climb

Before senior beverage leadership, the work was on the floor, where technical control and clear communication matter in equal measure. Eric Zwiebel worked as sommelier at Restaurants in Paris, France, while also serving as a Master Sommelier candidate / student at the Court of Master Sommeliers at Court of Master Sommeliers in England (1997–2001). The pairing of service and study points to a career built through repetition, assessment, and constant refinement. That trajectory continued into larger-scale responsibility. He is now Executive Head Sommelier of Summer Lodge Hotel (since 2004) and director of wine of Bonheur by Matt Abe, roles that place him across both guest-facing service and the wider structure of beverage planning. The path is straightforward: floor experience first, then broader command of the list, the cellar, and the pace of service.

Today

At Bonheur by Matt Abe, Eric Zwiebel oversees all beverages. When asked about the scope of the role, he said, "I’m in charge of all beverages." The line is plain, but it accurately describes a job that requires control across wine and spirits, with attention to selection, timing, and execution. His focus is Wines & Spirits, which reflects the breadth of a career spent moving between detail and responsibility.

Signature

Eric Zwiebel is a sommelier focused on Wines & Spirits.

In Their Words “I’m in charge of all beverages.”

Recognition

Eric's honors include Master Sommelier qualification, Cateys Wine and Spirit Ambassador Award (2021), 4th place, Best Sommelier of the World, Finalist, Best Sommelier of the World, 3rd place, Best Sommelier of Europe, and Best Sommelier of the UK (2004). These awards show a career measured by competition, peer recognition, and consistency over time, with each result reflecting the same underlying standard: disciplined service and command of beverage programs at a high level.