Gianni Sinesi grew up in his parents' restaurant, immersing himself in the atmosphere of the dining room. His talent in sommeliering emerged at a young age. Becoming the Head Sommelier of the renowned restaurant "Reale," he has received numerous international awards and recognitions, showcasing his passion and skill, and even launching his own project, "Impressioni di Gianni Sinesi."
Gianni Sinesi is a talented sommelier with a passionate heart and a deep knowledge of wines and winemaking.
Gianni Sinesi was born in Barletta, Puglia, in 1984. Growing up amidst the tables of his parents' restaurant, he breathed in the dining room atmosphere from a young age, although he didn't cultivate the dream of pursuing a career in the hospitality industry at that time. Gianni was (and still is) passionate about football and music, and from the age of eleven, he dedicated himself to studying the piano. He developed a special love for classical music, admiring composers such as Chopin, Beethoven, Mozart, and Albinoni. However, he later attended a hotel school in Roccaraso, Abruzzo, where he studied cooking and hospitality for the first three years, specializing in service afterward. During his schooling, he dreamed of working in his parents' restaurant.
In 2000, while working at his parents' restaurant on weekends, he met Adamo Proto, a maître d' of Neapolitan origins. Adamo invited him to Riccione to work alongside him in the service team of a hotel on the Romagna Riviera. Adamo immediately recognized Gianni's talent for the sommelier profession, and in the first year, Gianni served as a commis de salle, while in the second year, he had already become a chef de rang.
Upon graduating in 2004, Gianni joined Cristiana and Niko Romito's service team. He became the Head Sommelier in the year the restaurant "Reale" was opened, initially located in Rivisondoli and now moved to Castel di Sangro.
In 2006, after an internship at the restaurant "Da Caino" and meeting Maurizio Menichetti, Gianni decided to fully dedicate himself to wine, choosing the path of sommelier. He continued to study and gain direct experience within restaurants. He attended courses by the A.I.S., obtaining his diploma in 2008 and winning the regional competition as the "Best Sommelier of Abruzzo and Molise" the following year.
Despite his work, Gianni had the opportunity to travel and discover. He toured Italy to learn about wines and producers, building a solid cultural foundation that accompanied him throughout his career.
Thanks to his trusted relationship with Niko and Cristina, Gianni has had the opportunity to experiment at the restaurant "Reale," where he served as the Head Sommelier throughout the restaurant's growth, from its first Michelin star to the subsequent two, with the latest achieved in 2013. In his wine selection for the wine list, he ranges from large to small producers in search of elegant and highly enjoyable wines. His approach to sommelierie aims primarily to accompany and enhance the restaurant's cuisine, as he strongly believes that the harmony between the cellar and the kitchen is one of the most important pairings in the dining experience.
In 2016, Gianni was awarded "Sommelier of the Year" by Zonin 1821, within the Young Stars section of the Identità Golose Guide. In 2017, he won the title of "Best Sommelier in Italy" bestowed first by Identità Golose and in 2018 by BIWA. The same year, he was honored as the "Best Sommelier of the Year" by Food & Travel Italia.
In 2019, the restaurant "Reale" received the "Leccio d'Oro" award for the best selection of Montalcino wines from the Consorzio del Vino Brunello di Montalcino.
In 2020, Gianni was awarded "Best Sommelier under 35" at the first edition of the Food&Wine Awards Italy. The same year, he launched his professional project "Impressioni di Gianni Sinesi." It involves a selection of wines with a strong territorial identity, with Gianni overseeing the entire production process in collaboration with selected winemakers. From grape selection to production and bottling, the wines adhere to fundamental quality principles of recognizability and varietal typicity, as well as elegance and enjoyability. Gianni also emphasizes the aging potential of wines, considering it one of the most fascinating characteristics of a wine.
