Other
Vuk Vuletiç
Sommelier
- Discipline
- Other
i. Biography
Serbian sommellerie is a service craft before it is a credential: tasting, selecting, explaining, and serving wine under the pressure of a live dining room. Since 2022, that work has placed Vuk Vuleti as manager and Head Sommelier at Pinòt in Belgrade, Serbia, where cellar judgment and room management meet in the same shift. His formation runs through gastronomy and hospitality education in Novi Sad, service in Belgrade, and training with the Serbian Sommelier Association (SERSA). Wine service functions best when it organizes hospitality rather than decorates it. In Vuleti’s practice, the bottle is part of timing, mood, budget, appetite, and conversation. Work across kitchens, cellars, restaurant floors, management, and wine commerce has given his sommellerie a practical frame: the list is not only a set of regions, varieties, and vintages, but a working tool shaped by sourcing, storage, service, and the guest in front of the glass.
The Path
Formal sommelier training at Serbian Sommelier Association (SERSA) gave Vuleti the technical base for a career built between study and service. Early work in Belgrade as both cook and sommelier kept two disciplines in contact: preparation and tasting, mise en place and table reading, the controlled work before service and the decisions made during it. Restaurant management in restaurants in Belgrade added another layer to that craft. The manager reads the whole room; the sommelier reads the table. Vuleti’s progression through those roles placed wine inside the full mechanics of hospitality, where preference, occasion, curiosity, and budget matter as much as appellation or vintage. Wine distribution work as sales manager at wine distribution company moved the same craft into the commercial chain. In that setting, bottles are understood through availability, producer relationships, communication, and timing. For a sommelier, that experience sharpens what sits behind a wine list: sourcing, trust, market conditions, and the practical route by which a wine reaches a guest. The current line of work brings those strands together: Vuk is co-founder, manager and Head Sommelier of Pinòt (since 2022), and ambassador for Serbia of Star Wine List (since 2024).
The Work Today
The combined post of manager and Head Sommelier at Pinòt in Belgrade, Serbia, has since 2022 joined floor discipline with cellar responsibility. Hospitality management covers the pace of the room, the consistency of service, and the small adjustments that keep a restaurant controlled without becoming rigid. Wine work covers list building, bottle care, guest reading, and the translation of technical knowledge into usable language. Good wine service is prepared in advance but completed in the moment. At Pinòt, Vuleti’s role requires structure without stiffness: a list that has logic, service that has timing, and explanations that help rather than interrupt. The craft sits in calibration—when to advise, when to step back, and when the wine should simply do its work at the table. The ambassador role for Serbia at Star Wine List, held since 2024, extends that dining-room perspective into a wider professional map of Serbian wine service. The field also sits within the international standards and exchange represented by the Association de la Sommellerie Internationale, where sommellerie is measured through study, competition, and continued practice.
Signature
Wine tasting is the stated craft focus in Vuleti’s sommellerie. In trade terms, that means disciplined attention to aroma, texture, balance, temperature, context, and change in the glass. The work is technical, but it is not isolated from service: tasting becomes useful only when it helps a guest choose, understand, and drink well.
Acclaim
Competitive recognition places Vuleti’s work across national, regional, and international measures: Best Sommelier of Serbia (2017), Best Sommelier in the Balkans (2018), Best Sommelier of the World competition semi-finalist (2019), and Best Sommelier of the World competition quarter-finalist (2023). Those distinctions sit beside the daily test of the profession, where knowledge is judged at the table through timing, clarity, and the glass poured.
Profile updated July 2026
FAQ
Asked of Vuk
What is Vuk Vuleti's current role?
As of 2026, Vuk Vuleti is Manager and Head Sommelier at Pinòt.
Where did Vuk Vuleti train or study?
Vuk Vuleti trained at Serbian Sommelier Association (SERSA).
What recognition has Vuk Vuleti received?
Best Sommelier of the World competition quarter-finalist (2023).
