Cheers to Jason Howick ’18, Head Sommelier at Orlando Michelin-Starred Restaurant

Jason Howick ’18, Head Sommelier at Sorekara in Orlando,knew he was destined for a bright career when he graduated from the UCF Rosen College of Hospitality Management. Even as a student, he kept reaching for the stars.

Ready for service: Jason Howick, Head Sommelier at one of Orlando’s newest Michelin-starred restaurants, is the master of his craft, thanks to UCF Rosen College of Hospitality Management.

Sorekara recently became the second restaurant in Florida to earn a rare 2-Michelin star rating distinction. According to its website, Sorekara is “an intimate dining experience dedicated to timeless luxury and preserving one’s passion.” Its “ever-changing tasting menu draws inspiration from the 72 micro seasons of Japan.” Reservations for the intimate dinners – one seating a night, and just a few days each week – can only be secured through a portal on the restaurant’s website.

“My time studying at Rosen was critical to my success today,” Howick says.

The UCF Rosen College of Hospitality Management is the top-ranked program in the nation and No. 1 in the world. Howick says programs like HFT4866C – “Exploring Wines of the World” – were especially beneficial to the growth of his knowledge base.

As a member of the UCF Wine Club, Howick says his extracurricular study of the ancient (pre-6000 BC) fermented beverage with Instructor and Lecturer David Black and Senior Instructor Jonathan Judy helped him develop his palate for the complexities involved in knowing and understanding wine.

Jason Howick learning about wines at Adelsheim Vineyard in Oregon.

Wine gets its taste and aroma from the type of grape from which it’s made, and how the wine is aged, whether in an oak barrel, a stainless-steel tank, clay vessels, or even a concrete tank.

It may sound like tasting samples of wine is more fun than a college education should allow, but it is common (and often encouraged) for the tasters to spit out the wine. This allows the individual to taste multiple wines without getting intoxicated and to focus on the nuances of each wine’s flavor.

Jason Howick, second from right, with the rest of his Sorekara crew.

Howick, a Level 2 Certified Sommelier, is studying for a Level 3 certification, of which there are approximately 500 holders worldwide. After that, he hopes to achieve the highest rank of Master Sommelier, a title held by only 229 people globally. His certifications are administered through the Court of Master Sommeliers, the premier examining body for sommeliers and beverage professionals worldwide.

Each exam has progressive levels of intensity, Howick says. The introductory level starts with an examination of the fundamentals of the classic wine-growing regions of the world, and the varietals that are grown there.

To reach this level of certification, Jason Howick had to undergo rigorous study and testing. His extensive knowledge complements the stellar service that Sorekara diners expect.

Advanced examinations include questions about laws related to wine production, producers, subregion classifications, history, vintages, soils, and winery and vineyard techniques—as well as “just about any technical information you could think of for all the wine regions of the world, not just the major ones,” Howick says.

Howick had already been laying the groundwork for his wine and food education through Rosen’s curriculum, but he also participated in its global learning curriculum. He studied in Germany, Austria, Switzerland and Italy with the sole purpose of trying the local cuisine and regional wines.

In his current role, Howick is responsible for curating the wine list to match the restaurant’s cuisine and clientele, as well as recommending wine pairings that complement a guest’s meal choices. He oversees inventory management and trains the rest of the service team about wine to enhance their guests’ overall experience.

For those who may be new to drinking wine and are unsure where to start, Howick recommends trying a Spanish wine.

Not sure what kind of wine you’d like? Trust Head Sommelier Jason Howick with his recommendation.

“In Spain, they grow every style of wine you can thing of, everything from sparkling, crisp refreshing whites to bold, meaty reds and everything in between,” Howick says. “You can usually find a stellar wine for $20 to $30; I recommend any wine from Rioja, Ribera del Duero, Toro, or Campo de Borja.”

Howick still keeps all his tasting notes—detailed descriptions of wine capturing its aromas, flavors, and textures—from his classes at UCF. Was it oaky? Did it carry hints of chocolate? Was it full-bodied? He laughs now, flipping through those old notes, especially when he comes across a wine he tasted back then—one that was clearly beyond his palate at the time.

He appreciates those looks back, and keeps looking forward as he advances in his stellar career.

“UCF and their incredible hospitality program have given me more than I ever imagined—success in my career, the love of my life, and friendships and wisdom that will stay with me forever. Charge on!”