Elisabete Fernandes was born in Santa Maria da Feira in northern Portugal. With a degree in microbiology from the Portuguese Catholic University School of Biotechnology and a post-graduate diploma in winemaking, her career has led her to work in different areas within the field, from the cork industry to wine production and marketing.
Her enthusiam for wine and gastronomy coupled with an interest in the art of hospitality led her to join The Yeatman, on opening in 2010. After obtaining the Diploma of the Court of Master Sommeliers, she became responsible for maintaining the quality and consistency in The Yeatman’s wine service, with particular emphasis on the Gastronomic Restaurant, honoured with 2 Michelin stars and also as head of wine training at The Yeatman’s Wine School.
Due to the hotel’s dynamic nature and concept, in 2016, she became Head Sommelier at The Yeatman, where she was responsible for 100 wine partnerships with the hotel’s wine producers and for the most comprehensive Portuguese wine cellar in the world, housing over 1200 wine references and 25 000 bottles. Elisabete Fernandes is also responsible for The Yeatman ‘s wine programme, organising all the wine events and managing the Hotel’s award-winning wine lists which have won many national and international awards.
Elisabete Fernandes assumed the position as Wine Director of The Yeatman at the beginning of 2021.
At The Yeatman our commitment to wine experience is second to none. With more than 1300 different wines in our cellars, our Wine Programme is central to everything that we do and I work closely with the Chef to create exciting food and wine pairings for our guests. All of our staff attend our Wine School to ensure the best possible wine service at our restaurant, our weekly wine dinners, events and private wine tastings.
I have so many favourite wines it, would be unfair to single out one wine, as each is connected to the experience at the time, be it gastronomic or a simple party with friends. The diversity of Portuguese wines, both in terms of grape and terroir, means that each wine producer has its own very special character.
Fresh grilled fish and Alvarinho.
Vintage Port and red fruit desserts.
Madeira wine with foie gras.
