From Slam Poet to Sommelier: Anna Binkovitz Named Sommelier Student of the Year

How We Choose the Sommelier Student of the Year

Every year, the Wine School of Philadelphia names one student whose presence in the classroom transforms the learning environment—someone who lifts up those around them, who contributes not just knowledge, but energy, spirit, and possibility. We argue about who it should be. There’s a long list of contenders, each of them talented and driven. But ultimately, we choose based on something simple: Is this someone we believe will make a lasting impact on the wine world? Is this someone we want to watch grow? This year, that someone is Anna Binkovitz.

From Minnesota to the Main Line

A poet-turned-hospitality pro, Anna’s path to wine was anything but linear. Originally from Minnesota, she first made a name for herself on the college slam poetry circuit—placing second nationally as part of Macalester College’s acclaimed team. She went on to earn a graduate degree in poetry, just in time for the pandemic to pull the rug out from under every opportunity she’d been chasing.

“My apartment got sold, the job listings vanished, and I ended up back in my parents’ basement,” she says, laughing. “Lovely people, not the most exciting town. The one exciting thing there was my husband—and we left.”

Discovering the Wine School

Philadelphia wasn’t a lifelong dream. It was the next step for her husband’s graduate program. But it turned out to be the right kind of chaos. Anna arrived in a new city with no job, no connections, and a background that spanned brunch bartending, whiskey education, and French restaurant management—just enough to know she loved hospitality, and enough grit to find her way in.

She stumbled across the Wine School in the way many of our best students do: searching for something that felt real.

“I looked up sommelier certification programs in Philly. It was WSET or you guys. And I liked your tone,” she recalls. “Friendly, abrupt, no nonsense—but also, clearly about building something more than credentials.”

Why We Took Notice

Anna enrolled in the Core Wine Program, earned her pin, and then jumped into the Advanced program. That’s when we really noticed her. It always takes a few semesters to spot the ones who glow. But once they do, it’s hard to miss.

“She’s the kind of person who makes a class better just by being in it,” says Keith Wallace, founder of the school. “There’s this magic when she’s in the room. She’s got the presence of someone twice her age, and the kind of generosity you can’t teach.”

A Rising Star in Philadelphia’s Restaurant Scene It’s a presence she’s brought to her work in Philadelphia’s restaurant scene, too. After getting her footing at Laurel, the acclaimed East Passyunk restaurant founded by Top Chef winner Nick Elmi, Anna made her way to Rittenhouse, where she now serves as service manager at a wine-driven restaurant operated by High Street Hospitality Group.

“I had almost no experience when I came here,” Anna says. “Laurel took a risk on me, and I was lucky. But I’ve also worked hard. I’m not a climber—I don’t burn bridges. I’ve been lucky to work with people who want to lift others up.”

The Poet’s Edge

Her colleagues describe her the way we do: warm, sharp, protective. She’s the manager who shields her team from difficult guests without flinching. The one who knows when to lean in with empathy and when to stand firm. And if the room needs a laugh, she’s got a story ready—often one of many strange or touching moments from her time on the floor. (A man in Rittenhouse once declared her his wife, stubbed his toe, and wailed, “my delicate bone.” You can’t make this stuff up.)

But beneath the humor and hospitality chops is a poet’s mind. Anna still writes. She still sees the world in layers. And she brings that texture to wine.

“Tasting is about language,” she says. “Putting sensory experience into words is a kind of synesthesia. I think that’s where the poetry still lives for me. Not in describing wine to impress, but in making it feel close to someone—more intimate.”

Teaching Through Connection

It’s that instinct that sets her apart. She doesn’t just explain wine. She connects people to it. And she does it with a deep understanding of what it means to show up for others—something honed in years of hospitality and sharpened through her background in performance.

“You’re always on stage when you’re front of house,” she says. “There’s the charming version of you that you bring out for guests. And then there’s the goblin version, back in the server station when you’re overstimulated and just trying to keep it together.”

She’s candid about the chaos, and thoughtful about the culture. She sees the poetry in the service industry, even on the hardest nights. Maybe especially on the hardest nights.

Big Dreams, Grounded in Sparkle

When asked about the future, she has a dream that feels both grounded and aspirational: a bottle shop by day, a sparkling wine bar by night. A place with small plates, industry-friendly hours, and a philosophy that bubbles should be joyful, not intimidating.

“I want to make sparkling wine more approachable,” she says. “There’s so much variety, and people don’t realize how much is out there. It shouldn’t feel exclusive.”

She also hasn’t ruled out education. “I’d love to teach someday. Maybe through the wine bar. Wine can feel really gatekept, and I want to open the door.”

The Future Looks Bright

As for us? We think she’d be phenomenal. The kind of instructor who makes people laugh while making them think. Who brings the goblin, the poet, and the pro—all in one.

She’s not just this year’s Sommelier Student of the Year. She’s the kind of student who reminds us why we built this place in the first place.