The band Kiss has played a surprising role in Glen Goodwin’s career. A love of the group led to his first job, as delivery boy to restaurateurs such as Neil Perry.

It also played a pivotal part in how he ended up in New York. He worked there for 12 years – with bosses such as Bobbie Flay and Wylie DuFresne – in a pre-gentrified Manhattan that had drug dealers on many corners. During this ultra-eventful time, Glen also ended up being quoted in a story called ‘Hey, Is That Sommelier Old Enough To Drink?’ in The New York Times.

That wasn’t his only memorable overseas stint. In Paris, Glen impersonated his brother – so he could land a job at an Australian-themed pub.

Spells in his home country have been pretty adventurous, too. After returning to Sydney in 2008, Glen ended up at Bentley Restaurant and Bar, where he became co-owner and lived through some incredibly late and rowdy work hours. In 2013, he helped them relocate the restaurant from the original Surry Hills site to the new Radisson Blu site in the CBD, which involved personally shifting $500,000 worth of wines.

In 2012, he helped open their second venue, Monopole, which recently was awarded Best Wine List and two hats in the Good Food Guide. Glen was also nominated as Maître d’ of the Year in the latest Gourmet Traveller awards.

Glen is also co-owner of Yellow, a one-hatted restaurant which started serving all-vegetarian dinner menus this February.

In this podcast, he also talks about his incredibly rock ‘n’ roll sommelier injury (and the best hospital emergency room in Sydney – take note), serving people who might drop $10,000 on wine, and his favourite places to eat and drink across the city.