Sreejith Menon, known to many simply as Sree, is the passionate and visionary innkeeper overseeing an impressive wine program with nearly 2,000 labels at Constance Halaveli in the Maldives. Alongside a dedicated team of sommeliers, Sree curates extraordinary wine experiences that reflect his deep commitment to the craft and his ongoing journey of learning and discovery in the world of wine.

Born into a family where wine was never a part of the cultural landscape, Sree’s path to becoming a sommelier was anything but conventional. With an early passion for cooking, he initially pursued a career in hospitality, only to find himself drawn to the world of food and beverage. It wasn’t until he joined the prestigious Trident Hotel in Mumbai that he truly began to understand the significance of wine. There, he was introduced to wine service and met a group of passionate professionals competing in the Indian Sommelier Championship. This exposure ignited his curiosity and set him on a journey that would forever change his career.

His defining moment came in 2015, when Sree competed in the Indian Sommelier Championship. Out of over 90 candidates, he made it to the top 8 — an achievement that not only boosted his confidence but also propelled him to seek new opportunities beyond India. This search led him to the Maldives, where he first experienced the magic of island life before moving to Seychelles to join Constance Hotels & Resorts as a sommelier. There, his career truly flourished, especially as he deepened his knowledge of French wines. It was also during this time that he had the privilege of working with and learning from industry icons like Jerome Faure (Corporate Sommelier) and Jorald Julie (2013 Best Sommelier of the World candidate), who continue to inspire him to be the best in his field and help others pave their own successful careers in sommelier.

For Sree, the Maldives is more than just a beautiful destination; it’s a canvas for creating memorable wine experiences. With its crystal-clear lagoons, stunning beaches, and rich local culture, the environment plays a crucial role in shaping the wine experiences he offers. He believes in a balanced approach to curating wine lists that cater to diverse palates while maintaining an accessible pricing strategy. This approach is especially important given the changing dynamics in the hospitality industry. Sree is committed to showcasing fresher, fruit-driven wine styles and pairing them with locally sourced ingredients. His aim is to challenge guests’ perceptions — moving them beyond the familiar comforts of Sauvignon Blanc and Chablis to explore the world of wine in new and exciting ways.

Pricing wine in a luxury resort setting, especially post-COVID, presents its own set of challenges. Sree believes that with the rise of all-inclusive packages in the Maldives, it’s more important than ever to offer guests high-quality wines at reasonable prices. He advocates for a pricing model that ensures guests can enjoy exceptional wines without breaking the bank, which in turn can boost wine sales and encourage guests to explore different vintages more freely.

At Constance Halaveli, Sree and his team work closely with winemakers, sourcing wines directly through the resort’s Corporate Sommelier team. The result is a wine list that stands out for its uniqueness and quality. Guests have come to trust the sommelier team for their expertise and personalized recommendations, which cater to a wide range of tastes. The team’s ability to form genuine relationships with guests — summed up by the resort’s guiding principle, “Come as a guest, leave as a friend” — allows for an unparalleled level of flexibility and authenticity in their wine offerings, enhancing the overall guest experience.

Sustainability is a cornerstone of Sree’s philosophy. He places a strong emphasis on sourcing organic and biodynamic wines, and his efforts have earned Constance Halaveli two consecutive titles for Best Organic Wine List (2023 and 2024) at the World of Fine Wine Regional Awards. This commitment to sustainability is reflected in every bottle poured and has helped shape a wine program that not only delights guests but also contributes to the broader movement towards more responsible and ethical wine sourcing.

One of the most exciting events Sree hosts each year is Escapade Gourmand, a wine dinner where he invites renowned winemakers, Michelin-star chefs, and top pastry chefs to create an unforgettable evening of food, wine, and learning. These events offer guests the rare opportunity to interact with the winemakers themselves and to gain insights into the craft of wine-making, all while enjoying perfectly paired wines.

The wine list at Constance Halaveli is a carefully curated collection of rare and exceptional wines, featuring vertical vintages from Domaine de la Grange de Peres (Languedoc), as well as wines from renowned producers like Comte Liger Belair (Burgundy), Lucien Le Moine (Burgundy), and Vega Sicilia (Ribera del Duero, Spain). These selections are a testament to Sree’s commitment to offering guests wines that tell a story of terroir, rarity, and craftsmanship.

For budding sommeliers, Sree’s advice is simple yet profound: never stop learning. He believes that sommellerie is more than just a job; it’s a lifestyle that requires constant exploration and refinement. "Train your palate, taste as many wines as you can, and always be curious," he says. He encourages young sommeliers to embrace the lifestyle of constant learning and to develop a deep understanding of food and beverage in order to craft truly harmonious dining experiences.

Sree's collaborative spirit shines through in his work with Constance Halaveli’s Executive Chef, Siddiq Hameed. A recent highlight was their partnership for the Meilleur Ouvrier de France Wine Dinner, where they paired a delicate Asian Aromatic Sea Bass with a crisp, reductive Côtes du Jura, Savagnin Ouillé 2020 from Château Béthanie Caveau des Jacobins. The interplay between the fresh fish, spicy ginger, and creamy coconut sauce was a perfect match for the wine’s vibrant acidity and minerality, creating an unforgettable dining experience for guests.

Among Sree’s personal favorites are rare bottles from Clos Rougeard (Saumur Champigny, Loire Valley), Thibault Liger-Belair (Burgundy), and Pierre Yves Colin-Morey (Burgundy). These wines, celebrated for their unique expressions of terroir, hold a special place in his heart for their ability to evoke a sense of place, and for their rarity in the world of fine wine.

Ultimately, Sree believes that a balanced wine list is the key to evolving a luxury wine program. By offering a mix of accessible premium wines with some added supplemental pricing, he creates opportunities for guests to explore more and perhaps even indulge in the resort’s master wine list. This approach enhances the overall wine experience while keeping it fresh, exciting, and relevant to the changing needs of the modern traveler.

Through his dedication, expertise, and passion, Sreejith Menon continues to shape the wine culture at Constance Halaveli and inspire sommeliers and wine enthusiasts alike. For him, the journey is just as important as the destination — and in the world of wine, there’s always more to learn, taste, and explore.