Rising Star Sommelier June Rodil - Biography

February 2012

Born in the Philippines and bred in Texas, June Rodil is the kind of professional who combines her deep knowledge of wine with her personal passion for the culinary industry. For Rodil, being a successful sommelier is all about finding that place where emotion and intellect collide.

Though her original aim was a career in law, the University of Texas graduate couldn’t ignore the deep-seated naggings of food and drink. So even as she pored over her endless reading and studied the fine art of argumentation, Rodil was pursuing memorable dining experiences—something to quell her pangs. But in the end, they were too strong, and Rodil decided to put down the books in favor of a career in wine.

Rodil began her studies at Austin’s highly acclaimed Driskill Grill, where the apt pupil quickly rose from service to sommelier. Already prepared for years’ of legal study, Rodil happily spent seven years honing her hospitality skills and learning the intricacies of varietals and vintages, finally taking on the role of beverage director at Rising Star Restaurateur Tyson Cole’s Uchi and Uchiko. Her next move was to Congress Austin, where she had the challenge and professional pleasure of pairing wines with Rising Star Chef David Bull’s elegant cuisine.

Enjoying the thrills and challenges of opening restaurants, Rodil recently stepped down as Beverage Director of Congress Austin to become the General Manager of Paul Qui's flagship restaurant, Qui, to be opened in Spring 2013. She will oversee the wine and spirits program there and looks forward to collaborating with Paul to achieve a remarkable and cohesive dining experience for their guests.

And even as she rakes in the sommelier-love (Rodil took home top honors as “Texas’s Best Sommelier” from the Texas Sommelier Association, a 2012 Rising Star Sommelier from StarChefs.com, and Wine and Food Foundation of Texas and was Wine and Spirits’ “Best New Sommelier 2011”), the passionate pupil and Master Candidate continues preparation for the final arduous exam of the Court of Master Sommeliers.