Suphada Rom is a private chef and sommelier with a decade of food, wine, and hospitality experience. She received her MA in Nutrition + Food Studies from New York University and has a BS in Biology. She worked in the wine industry for over six years, and between working harvests in California and managing wine sales in New York City, she passed the Level-II Exam with the Court of Master Sommeliers, earning her Certified Sommelier credentials. Suphada is well-versed in meal planning, exploring flavors from global cuisines, sourcing quality produce and minimizing food waste, while seeking out wines from around the world.

https://suphadarom.com/about

https://www.instagram.com/suphada_rom/

https://www.eventbrite.com/e/live-cooking-class-in-your-kitchen-cambodian-cuisine-beef-stir-fry-tickets-111647017234

https://tablascreek.typepad.com/tablas/eat-drink-tablas-with-suphada-rom/

https://hyphenmagazine.com/blog/2020/01/cambodian-cuisine-and-elephant-walk-cookbook

We Talk About: 

Growing up in Vermont and how she got into wine after a trip to Italy

Studying at NYU and the jump to become a Sommelier

One type of wine she really enjoys (Hint: it's not the same old Bordeaux blends!)

Her work at Tablas Creek and the connection to both Vermont and France

Her interest in dry farmed, organic and biodynamic vineyards

A job as a food runner, her love of cooking, and being an entrepreneur

The services she offers as a private chef

Some basic and surprising advice for pairing food and wine