Paul Solomon serves as Director of Operations at Petite Vie in Western Springs and Vistro Prime in Hinsdale for acclaimed Chef Paul Virant. His interest in wine developed while living in Europe, where visits to wineries in Italy, Austria, Portugal, and France encouraged him to explore the relationship between wine and food.

For Solomon, a strong wine program combines delicious, balanced, food-friendly wines with approachable service. In this interview, he discusses training restaurant teams, encouraging discovery through samples and half pours, and why caring for the guest should guide every sommelier’s work.

Petite Vie in Western Springs, IL

Tell us about yourself and your current role in little detail.

I am the Director of Operations at Petite Vie in Western Springs and Vistro Prime in Hinsdale for acclaimed Chef Paul Virant

Why did you want to become a sommelier?

After living in Europe and having the opportunity to visit several notable wineries in Italy, Austria, Portugal, and France, my intrigue with wine and its relationship with food grew, and I started hitting the books to learn more about what I was fortunate to experience firsthand.

Questions you would ask a customer who doesn't know anything about wine to get the conversation going at a restaurant?

I always like to ask what they like to drink at home to see if that can help paint a picture of what they are looking for. Additionally, I like to ask about the structure of the wines they like (i.e., light body vs. full body)

What are some of the most important skills for a sommelier? Please write in detail.

Being personable and being authentic are essential, in my opinion. I firmly believe that a good sommelier should want their guest to enjoy the experience of consuming wine regardless of their budget or stylistic preferences.

How I would train my new staff member in their first 7 days of joining.

I would do a few things: First, I would gauge where their wine knowledge was (if they know the difference between Champagne vs. Prosecco, Bordeaux grapes vs. Burgundy, etc.). Thereafter, I would try to direct them to literature that could help advance their knowledge, and then, since I oversee restaurants, I would ensure they have a chance to get some technical sheets and information about our specific wines and let them taste the by-the-glass wines for familiarity.

What methods do you use to grow beverage sales in your business or ideas you may have? Please explain with examples and how your ideas resulted in growth in beverage sales.

I think it can start with simple tricks like letting the guest have a small sample of the beverage if you have it available for them. One notable way we have worked to grow our beverage sales at our restaurants is allowing guests to enjoy half glasses or half pours of specific beverages so it is not as significant of a commitment (price or consumption-wise)

What methods do you use to grow net profits? For example, how do you save costs, increase margins, and create efficiency? Where do you normally look first?

It is super important to constantly work with the restaurant teams to ensure they are reviewing their invoices each time they come in to check for pricing accuracy so that there aren't discrepancies in how you price items. I also think it's essential to challenge the service staff to expand their comfort zones and encourage guests to try things they may be unfamiliar with.

How do you self-learn and improve your skills? Please name some podcasts or books you would like to recommend here, or you read for yourself.

I like to keep up on wine information via resources like GuildSomm and other books (I've recently enjoyed revisiting Wine Simple from Aldo Sohm and Message in the Bottle by Tim Gaiser)

What's the best part of your job, and why do you like that?

Making guests' day a little bit brighter. Maybe it was enriching their experience with a wine suggestion. Maybe it was bringing over a little extra sauce to enjoy with their steak. Maybe it is just being kind and welcoming. You never know what a guest may have gone through in a given day, so digging deep to be gracious and compassionate to help make their day a little better via the food/beverage experience is what motivates me.

Paul Solomon oversees the wine programs at Vistro Prime in Hinsdale, Illinois, and Petite Vie in downtown Western Springs, working alongside Chef Paul Virant. He also serves as a judge at the Sommeliers Choice Awards. Petite Vie, Virant’s French café and brasserie, is located just around the corner from his former restaurant Vie, which closed in October 2023 after 19 years. Now celebrating two years in business, Petite Vie was named the Chicago Tribune’s Best New Restaurant of the Year in 2025 and earned a place among OpenTable’s 100 Best Brunch Spots in America for 2025.

How do you elevate the guest experience? Please give 4–5 examples and insights here.

I really believe impact can be made in doing small but meaningful gestures. I think sometimes we forget that restaurants are a business and are working to make money in a setting where margins can be slim, but I really believe things like starting a couple off with some sparkling wine for an anniversary, gifting some dessert with a candle for a birthday, or bringing over a little more sauce or aioli for a table that is really enjoying their dishes but you want to let them experience a new, unique flavor. I think taking the time to sit down with customers who want to share feedback, good or bad, to let them know you care, you're listening, and what they have to say matters is key. All those small but important acts of care can go a long way in making guest experiences memorable.

Your favourite TV show right now?

I've been watching the various seasons of Ted Lasso. It is such an enjoyable and heartwarming show!

An unforgettable wine experience for you—tell us the whole story!

One of my favorite wine memories was during my honeymoon with my wife (who is also a sommelier). We were fortunate, through a friend and colleague, to get an exclusive visit at Pol Roger in Épernay. Some guests from our restaurant put us in touch with a driver who took us from Paris to Épernay and got us to the tasting at 1:00 pm. The visit was incredible but also VERY thorough, and the tasting went all the way until 5:15! However, my cell phone reception wasn't working well, so he didn't get my messages and thought my wife and I had been kidnapped! We gave him a bottle of Champagne we had purchased to apologize for the delay and near heart attack!

What are the biggest faux pas that customers tend to make when ordering and drinking wine?

Many customers tend to drink what they like and are familiar with, but I think some of my favorite wines to drink have been experienced in times and places I wasn't expecting, and then I really grew to like those wines.

Any favourite food and wine pairing suggestions for drinks enthusiasts?

My favorite of all time remains blue cheese and tawny port wine. A newer favorite of mine is rosé Champagne and a leaner cut of steak. I love how the fruit, acidity, and toastiness contrast the savory meat.

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