After graduating from Memorial University with a degree in Sociology in the early 90s Andrew headed out west to Lake Louise. This was the start of a long career as a fine-dining server. In 2000, Andrew moved to Toronto where over the next seven years he worked in 4 different restaurants – two of which were the number one rated in the city at the time. After achieving his training from the International Sommelier Guild (ISG) Andrew became a certified Sommelier and returned to his home province of Newfoundland in the spring of 2007.
Since then he has plied his trade, first at The Vault Restaurant as its Manager and Sommelier, and in 2008 he began his career with the Newfoundland Labrador Liquor Corporation (NLC) as their Senior Product Knowledge Consultant, where he currently remains.
Andrew is also WSET Level 3 certified and we are excited to have him join our instructing team!
WSET® represents the world reference for wine training. Spread over three successive levels, the course offered delivers internationally recognized diplomas at each stage. WSET® education is for everyone, amateurs and professionals alike.
As two food & wine enthusiasts not directly involved in the hospitality or wine industry, we were interested in furthering our knowledge of wine and spirits. We found the WSET curriculum and the course levels offered by Autour du Vin to be very appealing. Since Septembre 2014,…
Joëlle Désy & James Nicholson
- Halifax, Canada
As a student of Autour du Vin I wouldn't hesitate to recommend classes to anyone, whether it be someone in the trade or an enthusiast looking to learn more. Tracey has a way of using her personal experience and knowledge that not only makes the…
- Halifax, Canada
Tracey is a passionate and knowledgeable teacher who does her uttermost to make sure everyone is involved and understands what she is talking about. Her extensive knowledge about wine makes her a trustable teacher
Assistant Product Manager - Sweden
I met Tracey Dobbin at an educational weekend I ran in September 2013 at a vineyard near Bristol...Tracey and I decided to run a repeat course over one day in Bordeaux, to correspond with a scheduled MW course...Tracey capably managed…
Dr. Richard Smart
International viticulture scientist and consultant -
I learned so much from you throughout the course. I since have been asked to train as a junior sommelier at Raymonds. I'm super motivated to learn more and hopefully start level 4 in the new year! Thank you for…
Raymonds Restaurant - Halifax, Canada
Sitting in Switzerland by lake Geneva and sipping some local gamay, swirling and checking out red fruits and acidity :)) omg your class was soooo interesting and I am so impressed how knowledgeable you are! And inspiring!! You have a…
Sovex Grands Chateaux - Export Manager -