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What we are
being recognised for

Awards, listings and the occasional mention: the moments the wider trade has put its name to.

Sukesh P M holding his Top 100 Sommeliers New Zealand certificate at the Sommelier Edit awards in Auckland.

1 September 2026 · Award · Sommelier Edit

Sukesh P M named #25 in the Top 100 Sommeliers New Zealand

Our founder has been ranked number 25 in the Champagne Louis Roederer Top 100 Sommeliers New Zealand 2026, awarded by Sommelier Edit and presented in Auckland.

The list is published by Sommelier Edit and recognises excellence, leadership and the promotion of professionalism among sommeliers and hospitality across New Zealand. The certificate was presented in Auckland on 1 September 2026.

The published list records him at number 25 of 100, as Head of Food and Beverage at The Marlborough & Harvest Restaurant. Matthew Aitchison of The French Cafe and Cassia topped the 2026 ranking.

Behind the placing is the palate and the discipline that go into every wine list, pairing and beverage programme we build for a client, from a single by-the-glass rethink to a full beverage relaunch.

Champagne Louis Roederer Top 100 Sommeliers seal.

Champagne Louis Roederer

Top 100 Sommeliers New Zealand 2026

Awarded by Sommelier Edit · presented in Auckland, 1 September 2026

Sommelier Edit
See the 2026 results ↗
The sommeliers named in the Top 100 Sommeliers New Zealand 2026 on stage with their certificates at the awards in Auckland.
The 2026 list on stage in Auckland. Photograph: Sonna Studios for Sommelier Edit.

19 November 2021 · Press · Onmanorama

Onmanorama profiles our founder, from waiter in Dubai to restaurant consultant

Sukesh P M, centre, with Sanjay Bangar on the left and Virat Kohli on the right at an outdoor venue in the evening.
Sukesh P M (centre) with Sanjay Bangar (left) and Virat Kohli (right). Photograph: Onmanorama.

Onmanorama, the English news portal of Malayala Manorama, told the story of Sukesh P M’s first ten years in hospitality: arriving in Dubai as a waiter, and working through to consulting on restaurants across India.

Onmanorama’s food desk ran a long feature on the founder’s career: the ten years between landing in Dubai as a waiter and working as a restaurant consultant, and the travel across India that shaped how he approaches service design today.

Written by Alphonsa Jimmy and published on 19 November 2021, it predates Eye Hospitality Group by some years, and it is the shortest answer we have to where the way we work came from.

Read the profile on Onmanorama ↗
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