Introducing Benjamin Coutts

Taglish Collective would like to introduce Mr. Benjamin Coutts as the Beverage Director to the restaurant group; presently, he is curating Soseki’s beverage program.

Beginning his career in operations at the Pellegrini Vineyards in Long Island, New York, Benjamin continued his career at Augustan Wine Imports in the state of Florida for 11 years.

He comes to Soseki following his recent post as the assistant general manager at The Wellborn in Orlando, Florida.

“Soseki offers an opportunity of storytelling with an insight into the chef’s philosophy through a multiple course dining experience. The beverage pairing is designed to enhance our guests’ experience through exploration while heightening the flavors and textures of our chef’s menus. The beverages are chosen to elevate particular ingredients throughout the experience, but also curated to make the guest think outside the box.” - Benjamin Coutts

As beverage director, Benjamin hopes to complement Soseki’s experimental cuisine with unique wine and sake pairings. While omakase is deeply rooted in Japanese cuisine, Soseki continues to push the envelope with a global mindset.

Thus, Soseki’s summer menu is expected to include a globally curated selection of wine and sake. Among these selections, Benjamin's favorites include: Tensei Tokubetsu Honjozo “Endless Summer”, Valdespino Fino Sherry “Inocente”, and Subject to Change “Cuvée 831”. However, Soseki’s beverage menu remains ever-changing alongside its seasonal menus.