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Welcome to Forethought India One-on-One Courses. Our program is designed to provide students with the skills and knowledge necessary to excel in their chosen profession. Our instructor for this course is João Garcia, Chef at Jumeirah Hotels & Resorts


"Sommelier Secrets: Mastering Wine and Food Synergy" is a comprehensive and immersive course designed to unlock the world of wine and food pairing, guiding students on a journey of culinary exploration and sensory delight. This course provides a deep understanding of the principles and techniques necessary to master the art of pairing wines with a diverse range of dishes. From the basics of wine appreciation and grape varietals to advanced topics like aging, blending, and pairing rare vintages, students will gain the knowledge and skills to confidently match wines with appetizers, main courses, desserts, and more. The course also delves into the cultural and regional aspects of pairing, offering insights into global culinary traditions. With a focus on sustainability, health-conscious choices, and problem-solving in challenging pairing situations, this course equips students with the expertise to create exquisite dining experiences. Whether you're an aspiring sommelier, a culinary enthusiast, or simply seeking to elevate your dining experiences, this course is your gateway to becoming a true connoisseur of wine and food synergy.


At the end of the program, students will receive a certificate & performance letter by the eductor indicating that they have completed the program and acquired the necessary skills and knowledge to excel in their chosen profession.

Sommelier Secrets: Mastering Wine and Food Synergy by João Garcia

  • Meraas Group Head Chef F&B with an international career spanning over 15yrs within the Culinary and Michelin Star restaurant, experienced with delivering operational controls and menu innovation.
    My career in the culinary world starts back on my 15th, working in the most prestigious places in Lisbon. I open the first Westin in Portugal, working as a Demi-chef in the pre-opening team. After a couple of years learning and developing myself I accepted the challenge to be Sous Chef of a Michelin Start restaurant Eleven in Lisbon. In UAE I had the role of Executive Chef of La Cantine and now the Group Head Chef of Meraas Holding.
    During all this process I always had the wish to learn more and this took me to USA to the Culinary Institute of America and to the Alain Ducasse school in Paris.
    Today in Meraas I’m in-charge of the grow of QSR concepts, Casual and Premium restaurants, developing menus, implementation of standards, hire of chefs, procurement, contracts and relationship with the stakeholders. With my experience I’m able to deal large culinary teams, controlling food COS and manning of the BOH teams.

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