Yannick

Yannick Benjamin is a New York City-based sommelier, wine educator, and the proud owner of Beaupierre Wines & Spirits in Hell’s Kitchen. A family-run shop created by Hell’s Kitchen natives of French descent, Beaupierre is more than just a wine store—it’s a community-driven space rooted in inclusivity, diversity, and sustainability.

Widely respected for his leadership and advocacy in the hospitality industry, Yannick was honored as Sommelier of the Year by the MICHELIN Guide New York in 2023, one of the most prestigious recognitions in the culinary world. He was previously named Wine Enthusiast’s 2021 Sommelier/Wine Director of the Year, further affirming his impact on the wine community.

He is the co-founder of Wine on Wheels, a mission-driven nonprofit that brings together sommeliers and wine lovers to empower people living with disabilities. His work through Wine on Wheels has raised significant funds and awareness for accessibility and inclusion.

Yannick also co-founded Contento Restaurant in East Harlem, which opened to national acclaim for its radical ethos: “accessible for all.” Though the restaurant has since closed, its influence as a model for inclusive hospitality continues to resonate throughout the industry. In 2024, Yannick wrote a powerful personal essay for The New York Times titled “I Helped Run a Restaurant. I Couldn’t Afford to Get Care.”, in which he chronicled the emotional toll of closing Contento and the harsh realities of navigating the U.S. healthcare system as a working paraplegic.
Read the article here ›

Paralyzed in a car accident in 2003, Yannick refused to let adversity define him. He pursued higher education and built a thriving career in wine, working at acclaimed institutions including Le Cirque, Jean-Georges, Felidia, and Atelier at the Ritz Carlton.

His journey and advocacy have been featured in ABC, NBC, CBS, and the Esquire TV documentary series Uncorked. He served as the resident sommelier on the radio show On The Town with Michael Riedel and has been profiled in major publications including The Wall Street Journal, Financial Times, Wine Spectator, and Village Voice.

Jancis Robinson of the Financial Times called him “the new star of New York’s gastronomic firmament,” while Wine Spectator praised his ability to reveal a “kinder, gentler side of the profession.”