Réza Nahaboo

The Climb

Training at CAP Restaurant, Brevet Professionnel Restaurant, and IMT Grenoble gave Réza Nahaboo the base that matters in service: product knowledge, technical repetition, and the ability to work cleanly under pressure. From there, the work placed him in rooms where precision was part of the brief, and where details such as decanting and timing were not extras but part of the guest experience. He worked as sommelier at L'Ermitage d'Etienne Krebs until 2008, before moving to Hôtel de ville in Crissier as Assistant Chef Sommelier from 2008. The progression is clear enough: each role widened the scope, with responsibility increasing alongside trust. From 2010–2014, Réza’s career moved through several senior posts, each one asking for a different register of service. He served as Chef Sommelier at Grand Hôtel Majestic in Montreux, then took on the combined responsibilities of Assistant Chef Sommelier and manager at Il Lago, Four Seasons Hôtel des Bergues in Genève, before becoming maître d'hôtel at Hostellerie du Pas de l’Ours in Crans-Montana. Read together, those roles amount to a working education in cellar knowledge, dining-room leadership, and the coordination required to keep service running with control. From 2015, he became Chef Sommelier and Assistant Manager at Hôtel Royal Savoy in Lausanne, a position that joined wine stewardship to the practical demands of management. Since 2017 he has also been sommelier and instructor in Arts Pratiques of Glion Institute of Higher Education, adding teaching to a career already built in service. That move places the accumulated work of the floor into a training context, where experience is not just used at table but passed on as part of the craft.

Today

The confinement is going very well. I am lucky to have a balcony and space. The line is spare, but it reads like someone used to working with what is in front of him. Réza Nahaboo answers without excess, with the same restraint that marks service work done properly: no drama, no performance, just a clear account of conditions and a practical way through them.

In Their Words “I have worked in modest establishments, brasseries, a wine bar, an online wine shop, and fine dining, either as head sommelier or as head waiter.” The sentence is useful because it sets out the range plainly. It shows a career built across formats and expectations, with service knowledge formed as much in everyday rooms as in high-end dining. “This was an incredible experience where I was head sommelier and Assistant Manager.” What matters here is the pairing of responsibilities. Wine and management sit together in the same post, which is often where the job becomes more than technical knowledge and turns into real floor leadership.