Whenever a winner’s name is announced, most of us only see the glory of that moment. Few people realize that behind every champion lies countless failures, rejections, and moments of uncertainty.

Nguyễn Hữu Phát, also known as Stefan Nguyễn, is currently the General Manager and Sommelier of Bờm Hospitality, the group behind three beloved dining destinations in Ho Chi Minh City: Bờm, Sono, and Leonardo Pizza.

In 2025, he became the champion of two major wine competitions: Vietnam Best Sommelier in French Wines 2025 and Borsa Vini in Vietnam — Italian Wine Contest 2025. He also holds the Wine & Spirit Education Trust (WSET) Level 3 certification, one of the most respected international wine qualifications.

But Phát’s journey was never built on success alone.

The First Failures

Before entering the F&B industry, Phát never truly knew what he was good at. Like many young people, he moved from one job to another during the early years of his career — working in tourism, sales, and hotels — without feeling that he truly excelled at any of them.

Phát describes those years as “searching in the dark.”

At that time, the only clear vision he had for his future was becoming a flight attendant — a career associated with travel, new cities, and the dream of seeing the world.

He spent two years preparing for the exams, successfully passed several rounds, and eventually reached the final medical examination.

Then the doctor told him he was colorblind.

There were certain shades he could not distinguish, which meant he no longer qualified to become a flight attendant.

“At that time, I had so much hope. I spent two years preparing for it,” Phát recalled with a shy smile. “When I failed, it felt like my whole world collapsed.”

He paused for a few seconds before continuing.

“But now, looking back, I’m actually grateful for that turning point. If I hadn’t been rejected then, I probably would never have found the path that truly belonged to me.”

And that was not his only failure. “I also dreamed of becoming a manager at five-star hotels,” he shared. “But every place I applied to rejected me.”

Wine Opened New Doors in His Career

In 2019, Phát started over from zero as a waiter at Shri Restaurant & Lounge.

“At Shri, I really admired our GM, Thomas Gillgren. I looked up to him and learned from everything he was good at. I noticed he had strong wine knowledge, so I thought I needed to learn wine too.”

The company sponsored him for WSET Level 1. Later, he invested in himself to continue with WSET Level 2. After two years of constant learning and hard work, Phát moved from a service position to being considered for restaurant management.

“I realized that deep wine knowledge is not only an advantage for a restaurant manager, but also a way to elevate the guest experience.”

That understanding of wine opened major opportunities for him, beginning with the Sens project at Bitexco and later the projects of Bờm Hospitality, where he continues writing the next chapter of his journey.

Phát continued pushing himself further in wine education. In 2022, he earned ASI Certification 1 from the Association de la Sommellerie Internationale, followed by WSET Level 3 in 2023.

In the F&B industry, wine is far more than a beverage paired with food. It is an essential part of the dining experience and also contributes significantly to restaurant revenue. A manager who understands wine can choose the right suppliers, build a thoughtful wine list, create pairings, and deliver memorable experiences to guests.

But in Vietnam, that path is not easy. The high cost of wine education remains a major barrier, which is why the number of professionals pursuing wine certifications is still relatively limited.

The Competition He Never Planned to Enter

Interestingly, Phát never intended to compete in Vietnam Best Sommelier in French Wines 2025.

The competition, organized annually by the French Ministry of Agriculture, is one of the most prestigious wine contests in Vietnam. Ironically, Phát is colorblind, while one of the most important parts of the competition is blind tasting — where contestants must describe color, aroma, structure, grape varieties, vintages, and origins without seeing the label.

“I felt very small,” he admitted modestly. “I had only been working in F&B for five or six years, which is still very little compared to people who have gone much further in the industry.”

Instead, his original intention was simply to encourage his team to learn and compete.

“I wanted my team to participate because I thought it would be a good opportunity for them to improve their skills. I joined mainly to learn together with them. I even asked Khánh Vi to teach wine knowledge to the whole team.”

At that time, five members from Bờm Hospitality registered for the competition. Phát entered with the mindset of an older brother accompanying the team — without expectations or pressure to win.

“I never expected to make it to the finals,” he laughed.

And even when he held the championship trophy in his hands, he still humbly considered it a matter of luck.

F&B Is a Profession for the Dedicated

Unlike the typical image of a General Manager in hospitality, Phát is not particularly outspoken or attention-seeking. He is calm, reserved, and quietly focused — perhaps because he pours almost all of his energy into his work.

Since the arrival of the Michelin Guide in Vietnam, Bờm Hospitality has continuously appeared in the Michelin Selected list in 2023, 2024, and 2025, followed by recognition from Epicure Vietnam as one of Vietnam’s best restaurants.

When I asked Phát why he chose this industry, he answered simply:

“Because F&B allows me to learn so many different skills.”

“The restaurant industry teaches creativity through menu R&D, sales skills when introducing a bottle of wine or a menu, and service skills that require attention to even the smallest details.”

Then he laughed and added: “If flight attendants are people who serve in the sky, then I’m someone who serves on the ground.”

After his victories, Phát had the opportunity to travel to France as part of the champion’s prize, as well as visit the United States through a trip sponsored by the California Wine Institute to explore wine regions and meet renowned winemakers.

When I asked him what the greatest lesson from those journeys was, he did not speak about terroir or winemaking techniques. Instead, he spoke about something deeply human:

“You have to be meticulous and wholehearted in everything you do.“

“The winemakers I visited were not only creating wine — they were creating a legacy for future generations. From the warm hospitality to every carefully selected wine and dish, I could feel the dedication behind it.”

To me, that answer is a beautiful definition of being a sommelier — and perhaps of working in F&B in general. In such a fiercely competitive industry, where restaurants constantly open and close and trends change every season, it is care and dedication that allow someone to stay for the long run. There is simply no room for superficiality.

Failure Is an Essential Part of Success

As I left our conversation, I kept thinking about one sentence Phát said:

“If one thing had not happened, another opportunity would never have appeared.”

Phát never became a flight attendant. He was rejected by every five-star hotel he applied to. He never planned to enter the competition he eventually won.

Yet every time one door closed, another quietly opened — not because of luck, but because he was always preparing himself through learning, practicing, and improving every single day.

Perhaps failure is never truly the end. Sometimes, it is simply life’s way of guiding us toward the path where we truly belong.

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