I’m Ashley Santoro, Sommelier at the Standard Hotel, and This Is How I Work
As a sommelier and beverage director for two New York-based Standard Hotels, Ashley Santoro is responsible for one of the trendiest wines and spirits in the country. We talked to her about the work she does in the office, bar and wine cellar, and what she’s been drinking lately.
Venue: The Standard, High Line and East Village, New York. Current Place of Employment: Regional Director of Beverages, The Standard Hotels; Brand Ambassador in Bordeaux Current Computer: MacBook Air Current Mobile Device: iPhone XS One word that best describes your work style : Responsive
First of all, tell us a little about your past and how you got where you are now.
Part of me initially thought about law school, and then as a teenager became interested in the restaurant business. I graduated with a degree in hospitality, worked briefly in Italy and focused on wine. When I returned to the US, I was incredibly lucky to be promoted to wine director early in my career and moved on to all drinks a few years ago.
Tell us about a recent work day.
I usually get to the High Line or East Village from 9 am to 10 am. I start the day by visiting the places where food and drinks are served and checking with the teams. My day is quite full of meetings, both internal and external. There are so many moving parts in hotels that you need to stay connected at all times. There are other days with winemaker visits, tastings and drink testing.
What apps, gadgets or tools, besides your phone, can’t you live without?
Wine Key! I feel lost without him. I’m not pretending too much and usually go for old school classic double loops, but I prefer the Pulltap Extendo .
How is your workplace arranged?
Much of my daily life is divided between the High Line and the East Village. I take my lungs and try to be as mobile as possible. I have a separate office space in both, but I often run away to the wine cellar when I need to walk through it.
What’s your best life hack?
Always take black with you – I never know what (or who) might appear and you need to be prepared for a quick change of clothes.
Tell us about an interesting, unusual, or challenging process you have at work.
INVENTORY OF DRINKS! Each establishment conducts a monthly tally, and there are about 10 outlets in it, these are LOTS of numbers, bottles and kegs. We work around the clock and seven days a week – this is a lot of approvals and potential errors.
Who are the people who help you achieve results, and how do you rely on them?
I would be lost without my team. Both hotels are led by incredibly talented food and beverage directors who are backed by a stellar creative team. My main people are Will and Simone, who lead the creative development of the beverage programs. I rely on the management and warehouse team to function and operate.
What kind of wine have you been drinking lately?
I really fell in love with Peybonhomme les Tours in Bordeaux. They produce insanely delicious wines and have made tremendous strides in converting their vineyards to biodynamic farming. I was obsessed with the 2015 Energy release. Its texture, purity, and herbaceous notes make it the perfect addition to fried or fried protein and all other red sauces!
How do you keep track of what you need to do?
I write everything down! This is the only way to prioritize. If it’s not on my calendar or notes, it’s not real.
How to recharge or relax?
Travel whenever possible, even if it is by train. I try to run when my schedule permits and have been pretty dedicated to meditating regularly.
What are you reading now or what do you recommend?
Deep in ” Killing Commander” Haruki Murakami.
Who else would you like to see to answer these questions?
Lara Croft, Tomb Raider.
What’s the best advice you’ve ever received?
Get out of your way. This is definitely easier said than done, but when most decisions have to be made in the moment, you cannot get stuck in your head.
What problem are you still trying to solve?
I would say that the question is always what’s next and how can I best translate the vision of our programs in such a way that it is interesting and fresh. Not every guest is interested in the details of the distillation or fermentation process, but the goal is to connect with people in such a way that each of them has a unique and individual experience.