The ASI Best Sommelier of the World competition is regarded as the ultimate international stage for professional sommeliers. Held every three years, it brings together the leading sommeliers from across the world to compete at the highest level of wine, beverage and hospitality expertise.

The 2026 edition was held in Lisbon, Portugal, from October 11th - 17th, bringing together 66 candidates from ASI member countries. The competition tested competitors across an extraordinary range of disciplines, including advanced wine and beverage theory, blind tasting, wine and spirit identification, food and wine pairing, service, decanting, sparkling wine service, correction of wine lists and challenging practical tasks under intense time pressure. The final took place on October 16th at the historic Coliseu dos Recreios in Lisbon.

Norway’s Nikolai Haram Svorte was crowned ASI Best Sommelier of the World 2026, with France’s Pascaline Lepeltier finishing runner-up and Japan’s Wataru Iwata in third place.

Kenya’s participation, however, represented an important milestone in the development and visibility of African sommellerie on the international stage. [Ed. Nikolai Haram Svorte won the Chaîne’s Jeunes Sommeliers Competition Final in Lyon in 2021!]

Kenya’s historic debut
2026 marked Kenya’s first participation in the ASI Best Sommelier of the World competition. Soraiya Ladak had the honour of representing Kenya as the country’s first ASI Best Sommelier, following her success at the inaugural Best Sommelier of Kenya competition. For her, representing Kenya was much bigger than a personal competition.

It was an opportunity to carry the Kenyan flag onto one of the most prestigious stages in the international wine and hospitality world and to demonstrate that professional wine knowledge, dedication, talent and ambition can come from countries that are not traditionally associated with the world’s great wine-producing nations. And also an opportunity to represent the growing Kenyan wine and hospitality community and the development of sommellerie in East Africa.

A woman representing Africa
Soraiya’s participation was particularly meaningful as she was representing Kenya as a female sommelier on an international stage, contributing to the visibility of women within the African wine and hospitality profession.

Soraiya was proud to stand alongside sommeliers from across the continent and to demonstrate that African women can compete, learn and contribute at the highest level of international sommellerie.

Her journey reflects the importance of creating opportunities for women within wine, hospitality, education and leadership particularly in emerging wine markets such as Kenya.

Africa on the world stage
Kenya was part of a growing African presence at the 2026 ASI World Competition, alongside representatives from countries including:
• Kenya
• Morocco
• Mauritius
• Zimbabwe
• South Africa
This growing representation is significant for African sommellerie.

For many years, international wine competitions have been dominated by countries with long-established wine cultures, formal sommelier education systems and extensive access to training and competition resources. The increasing participation of African sommeliers demonstrates that the continent is developing its own professional wine community and is increasingly ready to participate in the global conversation around wine, hospitality and gastronomy.

Soraiya Ladak’s journey to Lisbon
Soraiya’s participation was the result of years of commitment to wine education, hospitality and competition. Her professional journey has included:
• WSET Level 3 wine education
• Court of Master Sommeliers education
• ASI professional development
• Participation in the World Blind Tasting Championship
• Representing Kenya internationally as part of Team Wine Kenya
• Professional experience in wine importing, distribution, retail and hospitality
• Wine education, tastings and training within Kenya
• Winning the inaugural Best Sommelier of Kenya competition
• Becoming Kenya’s first representative at the ASI Best Sommelier of the World competition
The journey required months of preparation across wine theory, blind tasting, spirits, sake, beer, coffee, tea, cigars, service, food pairing and international wine regions. Beyond knowledge, the preparation required discipline, resilience, humility and the ability to perform under pressure.

The experience in Lisbon
The week in Lisbon was an extraordinary gathering of the international sommellerie community. The competition began with the quarterfinal stage, followed by the announcement of the semi-finalists, the semifinals and finally the World Final.

Alongside the competition itself, candidates were immersed in Portuguese wine, gastronomy and culture through masterclasses, producer presentations, tastings, vineyard experiences and professional networking.

The programme also created an opportunity to meet some of the world’s most accomplished sommeliers and wine professionals and to learn from different approaches to wine, service and hospitality.

The experience was not simply about winning. It was about measuring yourself against the very best, identifying areas for improvement and returning home with a greater understanding of what is required to compete internationally.

What this means for Kenya
Kenya’s participation represents the beginning of a new chapter rather than the end of one. Being the first Kenyan candidate creates a pathway for future Kenyan sommeliers to dream bigger and see international competition as something that is achievable. It also highlights the importance of continuing to invest in:
• Sommelier education
• Professional certification
• Mentorship
• Blind tasting and competition training
• Hospitality standards
• Wine and beverage education
• International exposure
• Opportunities for young professionals and women

Soraiya’s hope? That her participation will encourage more Kenyan sommeliers to pursue international qualifications, competitions and careers within the global hospitality industry.

A message to the next generation
One of the most meaningful aspects of this journey is knowing that someone in Kenya or elsewhere in Africa may now look at this competition and think: “If she can do it, perhaps I can too.” That is ultimately what representation is about. Soraiya hopes her journey encourages young sommeliers, particularly women and African professionals, to believe that their geography does not define the level they can reach.

She believes that although Kenya may be a relatively young player on the international sommellerie stage, we belong at the table.

Looking ahead
Lisbon was not the destination. It was the beginning of a new chapter. Soraiya’s goal now is to use the experience, knowledge and international connections gained through the ASI competition to continue contributing to the development of sommellerie in Kenya and across Africa. She wants to continue learning, mentoring, competing and helping create greater opportunities for the next generation of African wine professionals.

Soraiya went to Lisbon representing Kenya and came home representing possibilities:
• that Kenya can compete
• that African sommeliers belong on the international stage
• that women in Africa can lead, compete and excel in the world of wine.

Kenya has arrived on the global sommellerie stage and this is only the beginning!