Master sommelier Cameron Douglas began his career in the 1980s in the kitchen of Auckland's renowned Chatterleys Restaurant. After moving to front-of-house at Papillon Restaurant, he realised his true calling was working with wine and beverages. Douglas went on to work as a sommelier for the leading Auckland restaurant Vinnies for 10 years. Twelve years ago, he became a lecturer at AUT University within the then Hotel and Tourism School.
Douglas is an associate wine judge for Cuisine magazine, a judge for the Royal Easter Show Wine Awards and Air New Zealand Wine Awards and has also held the chief judge front-of-house position for the National Culinary Fare for three years. He continues to be involved with the Culinary Fare as the convenor for Sommelier of the Year, and is the chief judge for Apprentice of the Year for the Hospitality Standards Institute of New Zealand.
In 2007, Douglas became New Zealand's first Master Sommelier with the International Court of Master Sommeliers. He is now determined to make the sommelier profession as recognised and respected in New Zealand as it is around the world.