The Ritz-Carlton, Bangalore has appointed Rupesh Karbhari as the hotel’s official Sommelier, bringing exceptional expertise to the hotel’s distinguished wine & dine program.
With nearly two decades of experience across some of the world’s most prestigious luxury hotels and cruise lines – including Cunard Cruise Lines, Four Seasons Hotels & Resorts, and The Oberoi Hotels & Resorts – Rupesh brings a wealth of global knowledge and refined craftsmanship in the art of wines and spirits. He holds the Introductory Sommelier Certificate from the Court of Master Sommeliers (March 2024) and the WSET Level 3 Award in Wines & Spirits (January 2015). In 2017, he was recognized as a ‘Nominated Educator’ by the Wines & Spirits Education Trust in London for his exceptional on-board teaching of WSET Level 1 & 2 programmes.
Sharing his excitement about his new role, Rupesh Karbhari said, “Wine has a magical way of connecting people, creating stories and memories with every sip. At The Ritz-Carlton, Bangalore, I find immense joy in curating experiences where each glass sparks a conversation – between place, culture, and taste – and leaves guests with moments they’ll cherish.”
Reuben Kataria, the General Manager of The Ritz-Carlton, Bangalore, said, “We are delighted to welcome Rupesh Karbhari to The Ritz-Carlton, Bangalore. In an era where the art of the sommelier is often overlooked, we champion its revival, placing craftsmanship, deep knowledge and meaningful engagement at the heart of our beverage philosophy. Rupesh brings global expertise and a nuanced understanding of the world of wines that will elevate our offerings and the city’s entire wine conversation.
His arrival marks a pivotal moment in redefining Bangalore’s culinary and beverage landscape. More than steward of our wine program, Rupesh will serve as a resource and inspiration for wine enthusiasts fostering deeper learning, appreciation and dialogue. We remain committed to investing in talent and curating refined experiences that set new benchmarks in elegance, sophistication and delight”.
