Meet Caryn, whose journey is nothing short of extraordinary. After dedicating 32 years to Singapore Airlines, where she rose from flight stewardess to Inflight Manager, Caryn continued to pursue her passion for excellence in service. Alongside her WSET wine certifications and role as an educator, she broke new ground by becoming Singapore’s first certified female water sommelier.
Driven by curiosity and a love for learning, Caryn trained at the renowned Doemens Academy in Germany to explore the complexities of water tasting and pairing. Today, she’s on a mission to educate others about the hidden depths of water—its flavours, origins, and its power to elevate any dining experience.
What inspired you to start a career in hospitality, and how did your journey evolve over the years?
Let me speak in the context of my time with Singapore Airlines. It was the allure of travel that initially drew me to the service industry. I began my career as a flight stewardess and, over the course of 32 years, progressed to the position of Inflight Manager.
During that time, Singapore Airlines provided many opportunities for personal and professional growth. I studied to become a sommelier—in fact, we are the “Air Sommeliers”, since we served wine in the air.
I also learned French and frequently flew to Paris, where I was responsible for making announcements and assisting passengers in the language. Admittedly, my French was rather basic—just enough to ask passengers what they would like to eat or drink, or if they had any concerns.
In addition, I served as a subject matter expert trainer for wines, educating cabin crew in WSET (Wine & Spirit Education Trust) programmes. Pursuing all levels of WSET ultimately led me to my current role as a wine educator.
As a WSET educator, what excites you most about teaching the next generation of hospitality professionals?
What excites me is the thought that the next generation will be equipped with globally recognised professional qualifications.
WSET is respected worldwide, and students today have access to abundant resources—not just from me as a facilitator, but from the internet and WSET’s own platforms. Knowing they can be trained to such high standards motivates me immensely.
Becoming Singapore’s first female water sommelier is a remarkable milestone. What led you to explore water specifically, and why did you decide to train at Doemens Academy in Germany?
Honestly, I had never heard of such a course until my husband suggested it. He said, “Since you’re already qualified in alcohol, why not try water?” Initially, I thought he was joking, but after doing some research, I realised this was a one-of-a-kind course in the world.
That’s how I ended up at Doemens Academy in Germany, which is primarily known as a beer school. The idea of studying water truly intrigued me, and my curiosity only grew from there.
This attitude also nurtures humility—being able to apologise and acknowledge mistakes allows us to grow. I often remind myself: I’d rather people come to me than run away from me.
Many people don’t realise water can be as complex as wine. What makes water tasting and pairing so unique?
Water varies greatly in taste depending on its mineral content, origin, and the climate of its source—just like wine. In water tasting, we focus on mineralisation, which refers to the amount of minerals present.
In Southeast Asia, water tends to be lighter in mineral content. In contrast, waters from volcanic regions or parts of Europe often have higher mineral levels. For instance, with something delicate like sushi or sashimi, lightly mineralised water complements the subtle flavours.
On the other hand, a robust dish such as beef steak with red wine sauce demands water with a higher mineral content to balance the richness—otherwise, light water simply acts as a palate cleanser.
To give you an example, if you eat hard cheeses like Parmesan with regular tap water, you’ll still get some flavour. But with distilled or purified water, the cheese can taste flat, almost like plastic. Now, pair that cheese with water high in sodium, and it brings out a natural sweetness—saltiness activates the palate to taste other flavours better.
There’s water from the Czech Republic called Balbin, which would be ideal for teetotallers. It is carbonated using gas produced during grape fermentation. Another interesting product is their “Esters” range, which captures the by-products of wine fermentation—producing fruity aromas and notes of yeast.
While it doesn’t taste exactly like wine, it offers a more exciting and aromatic profile than plain water. I believe it would appeal to non-drinkers who still enjoy complex flavours.
How did your time with Singapore Airlines shape you as a communicator and listener?
My time at Singapore Airlines taught me to be mindful of how I speak—especially the speed, tone, and choice of words. I also became very aware of non-verbal communication and how to read body language effectively.
Equally important is the ability to truly listen—not just hear. Many people interrupt or assume they know what others are saying before the sentence is even completed. That’s dangerous, especially in aviation where safety is involved.
Listening attentively was crucial for following instructions and understanding passengers—sometimes despite strong accents. This habit has stayed with me and has helped improve all types of relationships, both professional and personal.
What is the core belief that guides you, and how does it inspire you to be a light for others?
I believe in being real and genuine. If I don’t know something in class, I’ll simply admit it rather than bluff my way through. This attitude also nurtures humility—being able to apologise and acknowledge mistakes allows us to grow. I often remind myself: I’d rather people come to me than run away from me.
What’s your vision for Singapore in the next five years?
In hospitality, I strongly advocate for ongoing training—especially in wine service. Many staff, apart from sommeliers, still mishandle wine, particularly sparkling wine, which can be dangerous if the cork flies out and injure someone. In five years, I hope at least 40% of restaurant staff will be confident in serving wine properly, even at a basic level.
As for water, I’d like to see fewer people buying distilled or purified water. In Europe, these are not considered food and are sold for household use, not for drinking.
Singapore’s tap water is high quality and safe to drink straight from the tap. Ideally, people here—locals and expats alike—should choose either natural mineral water or our excellent tap water.
A UN study once found Singapore to be the world’s top bottled water consumer. Yet I rarely see people drinking natural mineral water. With more awareness, I hope people will make better-informed choices—with guidance from water sommeliers.
If you could have a superpower for one day, what would it be, and why?
I’d love the power to revisit special moments in the past—perhaps that’s called retrocognition. Specifically, I’d return to my time studying in Germany in 2021, when I visited a spring that bottles water during a full moon. It’s believed that such water has unique wellness properties.
Knowing what I know now, I’d appreciate it so much more if I could taste all 10 of those waters again with deeper understanding. I can still vividly remember one or two of them, but reliving the full experience would leave an even stronger impression.
Connect with Caryn: LinkedIn and Instagram.
