Fernando Beteta

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  www.hotelfandb.com/blog/?page_id=156 - [Cached Version]
  Published on: 10/4/2008    Last Visited: 10/4/2008  

  Fernando Beteta
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  Fernando BetetaA part of a small, exclusive niche of up-and-coming, stylish young wine connoisseurs in Chicago, Fernando Beteta, NoMI Wine Director, considers his winning craft and innate skill in tasting and pairing wines, more of a lifestyle, than a job.
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  Beteta currently serves as Sommelier of the award-winning NoMI restaurant, located on the seventh floor of Park Hyatt Chicago, overseeing the wine list of the restaurant's main dining room, lounge and 10,000 bottle wine cellar since February of 2005.
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  Often referred to as a whiz kid in regards to wine, at the age of 31, Beteta has passed two parts of the highest honor, Master Sommelier.In 2005, 2006 and recently in July 2007, he was awarded the title of Best Young Sommelier Midwest by L'Ordre Mondial Des Gourmets Degustateurs Chaine Des Rotisseurs and took home the National Finals Silver Medal in 2007.In 2006 he received "Rising Star Sommelier for Chicago from Starchefs.com and featured in Wine & Spirits magazine's list of "America's Best New Sommeliers" (October 2007 issue) following a poll of hundreds of restaurant wine professionals across the US is a nod to his promising talent and rising star in the wine-service world.Beteta is also a weekly contributor the "Don and Roma Morning Show" on Chicago's WLS 890 AM Radio Station.
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  A native of Guatemala, Beteta has a long history of experience in the travel and hospitality industry, having learned from his father, chef/owner of La Fonda de la Calle Real in Antigua, as well as being the great grandson of Italian winemakers.He is fluent in English, Italian, French, Spanish and basic German.After attending the prestigious L'Ecole Hotelier de Lausanne, Switzerland, he worked in Rome, Florence, Sardinia and Thailand.Prior to his current post, Beteta served as manager and sommelier of The Dining Room, Ritz Carlton Chicago (A Four Seasons Hotel).
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  Fernando Beteta

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  www.chicagobusiness.com/cgi-bin/mag/article.pl?article_ - [Cached Version]
  Published on: 10/15/2008    Last Visited: 2/17/2008  

  Fernando Beteta, wine director at NoMi, says the flavor "is a little more concentrated, the aroma and texture rounder."On his list: Milton Vineyards' biodynamic chenin blanc from New Zealand ($65).

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  www.wlsam.com/sectional.asp?id=24369 - [Cached Version]
  Published on: 9/15/2008    Last Visited: 9/15/2008  

  Meet the WLS Wine Expert: Fernando BetetaMeet the WLS Wine Expert: Fernando BetetaFernando Beteta currently serves as Sommelier of the award-winning NoMI restaurant, located on the seventh floor of Park Hyatt Chicago.
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  Mr. Beteta is excited to join Don Wade & Roma every Friday morning to share his passion and knowledge of wine with the WLS listeners.
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  Wine expert Fernando Beteta joins Don & Roma every Friday to present the WineStyles Wine of the Week!

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  www.hotelfandb.com/features/banquet-catering/bcnews3.ht - [Cached Version]
  Published on: 6/17/2008    Last Visited: 6/27/2008  

  The Park Hyatt Chicago's Cellar Notes program was started nearly two years ago by Wine Director Fernando Beteta as an every-Tuesday event for the public.
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  Beteta, who also conducts the meeting group tastings, says regardless of the audience, small classes are a must.
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  Beteta says the most people he's ever had for a Cellar Notes was 28, and "even though many of them wanted to learn about wine, it became more of a happy hour at that size."
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  It's almost like Fernando is in your home and talking about the wines," says Sapp.
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  Sapp says Beteta is the "exact opposite" of dull and monotonous.

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  winemag.com/ME2/dirmod.asp?sid=&nm=&type=Publishing&mod - [Cached Version]
  Published on: 4/22/2007    Last Visited: 4/22/2007  

  NoMI manager Fernando Beteta brought home a gold medal from a Chaîne de Rôtisseurs regional competition last spring.And then Beteta, who holds an advanced certificate from the Court of Master Sommeliers, got back to the business of advising guests at this posh restaurant on just the right bottlings for Chef Christophe David's contemporary French fareâ€"although that thumbnail descriptor hardly does justice to a menu with a full page of sushi and sashimi and items like Crispy Prawns with Indian Kassoundi, Lobster Reduction and Aged Balsamic. (For the record, there are traditional French dishes, too.) When you dine at NoMI (named for its North Michigan Avenue address), take in the art collection, especially sculpture by Dale Chihuly and Isamu Noguchi.

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  2006 Jeune Commis Competitors - [Cached Version]
  Published on: 6/17/2006    Last Visited: 8/17/2007  

  Fernando Beteta is the Manager of award winning NoMI Restaurant at the Park Hyatt Chicago and prior to that was Sommelier at The Dining Room, the Ritz-Carlton Chicago's fine dining restaurant.Fernando has a great deal of experience in the travel and hospitality industry.Son of a chef and restaurant owner in Antigua, he is also the great grandson of Italian winemakers.After attending the L'Ecole Hotelier de Lausanne in Switzerland, Fernando worked in Rome, Florence, Sardinia and Thailand and is fluent in six languages.He is studying to be a Master Sommelier of the Court of Master Sommeliers.

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  Cigar Advocate - [Cached Version]
  Published on: 10/15/2008    Last Visited: 9/7/2008  

  7/17/2006 - Fernando Beteta- Advanced SommelierFernando Beteta is a Sommelier and Manager of NoMi at the Park Hyatt in Chicago.At the age of 29 Fernando is already an Advanced Sommelier and is cur ... read more

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  Contributors - [Cached Version]
  Published on: 10/15/2008    Last Visited: 9/28/2008  

  Fernando Beteta
  
  Sommelier, NoMIfbeteta@hyatt.com
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  Fernando BetetaA part of a small, exclusive niche of up-and-coming, stylish young wine connoisseurs in Chicago, Fernando Beteta, NoMI Wine Director, considers his winning craft and innate skill in tasting and pairing wines, more of a lifestyle, than a job.
  ...
  Beteta currently serves as Sommelier of the award-winning NoMI restaurant, located on the seventh floor of Park Hyatt Chicago, overseeing the wine list of the restaurant's main dining room, lounge and 10,000 bottle wine cellar since February of 2005.
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  Fernando Beteta

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  Fernando Beteta, Chicago Rising Star Sommelier on... - [Cached Version]
  Published on: 11/1/2005    Last Visited: 7/14/2008  

  Fernando Beteta
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  Fernando Beteta
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  As part of a small group of up-and-coming young wine connoisseurs in Chicago, Fernando Beteta, Sommelier and Manager of NoMI at the Park Hyatt, considers his winning craft and innate skill in tasting and pairing wines more of a lifestyle than a job.Since February of 2005, Beteta has overseen the operation of the restaurant's main dining room, lounge and 10,000 bottle wine cellar.
  
  A native of Guatemala, Beteta has a long history of experience in the travel and hospitality industry, having learned from his father, chef/owner of La Fonda de la Calle Real in Antigua.He is also great grandson of Italian winemakers.After attending the prestigious L'Ecole Hotelier de Lausanne, Switzerland, Fernando worked in Rome, Florence, Sardinia and Thailand.Prior to his current post, Beteta served as manager and sommelier of The Dining Room at the Ritz-Carlton Chicago.
  
  At the age of 29 Beteta is already an Advanced Sommelier and is currently studying for the Court of Master Sommeliers.In April of 2005, he was awarded the title of Best Young Sommelier Midwest by L'Ordre Mondial Des Gourmets Degustateurs Chaine Des Rotisseurs and placed fourth in the national competition in May 2005.

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  Hotel Wine, Beer & Spirits Update: February 5, 2008 - [Cached Version]
  Published on: 1/1/2008    Last Visited: 10/4/2008  

  It may not be what they're accustomed to, so they say it's corked," says Fernando Beteta, wine director, Park Hyatt Chicago.
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  Beteta says about 3 percent of his inventory turns out to be corked each year, and some wine industry estimates are that between 7 and 10 percent of all bottles of wine served throughout the world are spoiled by cork taint.
  
  To a sommelier like Beteta, corked wine is unmistakable: A moldy, wet cardboard smell caused by the organic compound trichloroanisole, or TCA.
  
  A growing number of wineries, especially in New World countries like Australia, New Zealand, and the United States, are replacing cork in favor of screw caps or synthetic stoppers.However, Beteta says cork is still the preferred stopper for long-term aging because it expands to fit the exact closure of the bottleneck from year to year.
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  It's just like a chef tasting a sauce before it leaves the kitchen," Beteta says.
  
  Don't encourage guests to inspect the cork before they taste the wine."I've stopped presenting the cork on a silver plate and letting people touch or smell it," says Beteta."It's a crystal ball, making assumptions that the wine is bad based on the cork."
  
  Build a "proactive" wine list around your customer profile.The guest may still demand a different bottle even though the wine isn't corked.Beteta says before a replacement is given, ask the customer what they didn't like about it.

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