Meet Frances von Aesch

Cheesemonger / Sommelier

I have a passion for quality food and wine. That has not always been the case. I was raised in Pincher Creek, Alberta by a working mother with very little time or money. So, the high point of my childhood food memories would be the occasional Friday night Kentucky Fried Chicken dinners.

Fast forward to 2001 when I took the International Sommelier Guild certification. It is not an exaggeration to say this course was life changing. I had worked in the restaurant business all my life, but I had no idea that I could develop a taste for quality wine and food by training my palate. Learning through my senses was like entering a foreign country, one where I really had to struggle with the language. Once I mastered this, a whole new world opened to me.

At the same time, I was immensely lucky to be hired as the Sommelier for Zambri’s restaurant in Victoria, British Columbia. Peter Zambri and his team blew open my culinary world, introducing me to farm-to-table cuisine and whole beast butchery. Not to mention Peter was the best Italian Chef I had ever had the pleasure to work with. I will never forget being warned on my first day of work to “look out for the pigs head” in the fridge. I knew right away that I wasn’t in Pincher Creek anymore.

At Zambri’s, I was privileged to host monthly wine events featuring some of the top Italian winemakers. The people who created these amazing products were, without exception, exceedingly charming and humble. They taught me that being a “foodie” is never about status and only ever about taste. They also taught me that my job was to enhance my customer's enjoyment of food and wine by guiding them through the tasting experience. This, to an Italian, is a very noble calling.

Fast forward again to 2021 when I began my study to become a Master of Cheese, re-engaging my senses, this time with food. At the time I was the Cheesemonger at Niche Grocerant and I was excited to discover this certification program offered by the Academy of Cheese in the UK. In 2024 I decided to open Victoria Cheese School to combine my cheese tasting skills with my wine pairing experience. Learning how to taste and pass this skill on to others is truly a noble calling. I look forward to meeting you on this journey.