Yannick Benjamin, Head Sommelier at The University Club, Proprietor of Contento and co-founder of Wheeling Forward NYC (USA)

Years in the Industry:
I’ve been in the industry for over 20 years. I’ve been the Head Sommelier at the University Club since 2013, and am an Advanced Sommelier with the Court of Master Sommeliers. I am a proud New Yorker born into a family of French restaurateurs, and I knew that hospitality was my calling from a young age. I worked at Le Cirque, Oceana, Jean-Georges, and Atlas before becoming a sommelier at Felidia and Atelier at the Ritz-Carlton.

In 2003, a car accident left me paralyzed from the waist down and I quickly adapted, outfitting my wheelchair with a table that allows me to work the floor as a sommelier. I’ve been recognized among Wine Enthusiast’s Top 40 under 40 and was named Person of the Year by New Mobility Magazine in 2017.

In 2015, I starred in “Uncorked,” a documentary series about sommeliers on Esquire TV. I also created Wine on Wheels and, as a para-athlete, I compete in marathons to raise money for Wheeling Forward. My new passion project is opening Contento restaurant, which is scheduled to open in the winter of 2020 in East Harlem.

My Biggest Challenge to Wellness:
I’m now in my sixteenth year of living with paralysis. I have no motor or sensory, so it can be challenging as far as maintaining a healthy lifestyle. One of the hardest aspects of living with SCI (Spinal Cord Injury) is the maintenance that it requires; since I have no sensation below the waist I have to be acutely aware of the condition of my skin since I am sitting down all day and bedsores are an epidemic in our community.

Taking care of my bladder is also a challenge and I must be very diligent about it. One of the biggest issues with individuals living with SCI is the potential of getting a UTI (urinary tract infection), which is one of the worst feelings in the world and can really set you back as far as having a good quality of life. After keeping track of my diet, I realized that caffeine and red meat were making me feeling and I found that both were an irritant and so I completely cut them out of my diet.

How I Keep It Together To Stay Well:
I work out a minimum of 5-6 days a week and I try to do at least one major marathon a year. I do at least 10 miles on my cardio machine every day when I am at the gym and I lift weights twice a week. I want to incorporate more stretching into my lifestyle; my wife who is a former professional dancer is actively making sure that I do more of it. I am a true believer in Intermittent Fasting; I do the 16/8 method which involves skipping breakfast and restricting your daily eating period to 8 hours, such as 1–9 p.m. Then you fast for 16 hours in between. However, I allow myself to cheat on weekends and when I am traveling.

I don’t eat red meat and my goal is to eventually become a full-time vegan. I also try to stay away from sugars and despite the fact that I am in the wine and hospitality industry, I try to almost never drink during the week but I will taste and smell as it is still part of my job. I only surround myself with highly motivated and supportive individuals, and I am very sensitive to toxic environments. Finally getting up early is very important to me, and just reminding myself every single time I open my eyes that I am blessed to be given a chance to live in this incredible world.

You can connect with Yannick on Instagram and Twitter and at www.wineonwheels.org.