Jhonel Faelnar on the Pulse of NYC Drinking Culture
Jhonel Faelnar, founder, Studio Faelnar and Likha Wine Co.
When Jhonel Faelnar speaks about wine, it’s a good idea to listen. Within a few short years, all from 2018 to 2021, he has had a meteoric career: lauded as Wine & Spirits Magazine's Best New Sommelier, a StarChefs Rising Star Sommelier, a member of Wine Enthusiast Magazine's 40 under 40 list, and The Art of Plating's Rising Talent.
He earned these accolades while stewarding the beverages programs at iconic New York City establishments: first Atoboy, a Michelin-acclaimed home of contemporary Korean cuisine, then Atomix, which was recently named the 2nd-best restaurant in the city by the New York Times. To quote the World’s Best Sommeliers Selection, “each of these restaurants bears his indelible mark, with Faelnar masterfully curating unique identities for them through his innovative and refined approach to beverages.”
Faelnar has always approached his career not focused on hospitality, but instead on exploring flavors and cuisines, picking up on the essentials of hospitality while in Intensive Sommelier Training — where he was class valedictorian. He credits his upbringing in Manila, the Philippines, as well as time spent in Japan, in developing his curiosity for global palates.
Today, he serves as the founder of Studio Faelnar, a consultation outfit that helps businesses create impactful beverage programs from the ground up, beyond simply choosing wines for a wine list. Though if a comprehensive wine menu is part of the program, Faelnar is well-positioned for that as well: he also runs his own wine label, Likha Wine Co. Based in the Santa Ynez Valley in California, it is named after a Tagalog word meaning “to create.”
He expands on how he honors his Asian background as one of New York City’s foremost wine tastemakers, and what’s next for his illustrious career.
Likha Wine Co. is named after a Tagalog word meaning “to create.”
How do you balance honoring tradition while introducing guests to something new?
Preparation and study coupled with openness can often lead to respecting traditions and also venturing out and pushing the boundaries of what is possible. When it comes to food and beverage, all of this is highly subjective, so your intention will always be important.
How has your cultural background influenced the way you think about hospitality, flavor, or guest experience?
Growing up in the Philippines has completely shaped the way I think about hospitality, restaurants, flavors, and describing them at the dinner table. But so has my experience living in Japan and then in the United States. Each stage of life, each new city and stops along the world circuit, are opportunities to learn and listen. All of these things shape each other and ultimately coalesce into a unique perspective.
What’s one lesson you've learned in your career that you wish you knew earlier?
You don't get what you don't ask for. Raises, job opportunities, promotions — you have to fight for, and ask for, most things in life. At the very least in New York City. Be great at what you do, but also don't forget to speak up (politely) and make it known that you want more.
Jhonel credits his time in the Philippines and Japan with sparking his lifelong curiosity for international cuisines.
What trend in beverage or hospitality are you paying the closest attention to right now?
Watching people's drinking habits or lack thereof. I am interested in watching the trends in greater hospitality when it comes to people's general dining and drinking habits in an upper casual to fine dining setting. Things are even less straightforward than it used to be and it's increasingly apparent that understanding your customer base will be crucial for survival. Listening and acting on insights immediately is key.
After a long shift, what's your go-to drink and where are you having it?
Sparkling water with a lemon wheel. On my couch at home with jazz in the background. Older and wiser, the post shift drink is less and less appealing.
