Raimonds Tomsons found his way into restaurant business in 1999 when he started at restaurant Vincents as an assistant waiter. Surrounded by the creativity and perfectionism of chef Martins Ritins he soon found his passion into wine.
In 2006 he became the Head-sommelier at restaurant Vincents.
In 2017 Raimonds became the Best Sommelier of Europe and Africa.
In 2018 Raimonds Tomsons set a new world record for opening champagne with the Sabrage method – 71 bottles in 60 Seconds.
In 2019 he won the 3rd place in competition the Best Sommelier of the World.
He has won the best sommelier of Latvia and Baltic’s for three times. Raimonds is also the winner of the competition Sommelier Trophee de Grand Jour de Champagne 2011.
Beside his work at Vincents, he is currently chairman of the board of the Latvian Sommelier association, which is also a member of the A.S.I. Association De La Sommellerie Internationale. In 2016 he acquired WSET Diploma in wine and spirits in the Austrian Wine academy in Rust, Burgenland.
Oskars Sprukts started his work at restaurant Vincents in 2011 as a trainee and has grown together with the restaurant all these years. Thanks to his diligence and determination, in 2018 he became the Chef of restaurant Vincents.
It is important for Oskars that his refined preparation of fine food can satisfy even the most exquisite cravings. He challenges his culinary skills every single day by making something new and original to surprise gourmets and create a desire to return and enjoy his masterpieces. In the cooking process, Oskars focuses on the quality of products to enhance the flavor and character of the dish.
The Chef of Vincents emphasizes that a specially selected wine can bring out the magical taste of the food, so he highlights the collaboration – not only with his team in the kitchen, but also with sommeliers.