Konrad Ejbich is a seasoned wine, food and travel writer and broadcaster.  He is the regular wine commentator for CBC Radio's provincial phone-in on Ontario Today, a columnist for Toronto's insider foodie magazine, CityBites, a feature writer for The Toronto Star's weekend magazine StarWeek, lead taster for the website Kwäf.ca, and a regular contributor to Grapevine in the County magazine.

Konrad was a long-time correspondent for the prestigious U.S. wine magazine, Wine Spectator, has contributed to Britain's best-known wine publication, Decanter, and wrote regular columns for Style at Home, EYE weekly and WineTidings, where he also acted as executive editor.

Konrad's credits comprise freelance articles in numerous publications including The Globe & Mail, National Post, Foodservice and Hospitality, and Toro magazine. He's equally comfortable in front of a camera, with appearances on CBC-TV, CBC-NewsWorld, CTV-CanadaAM, CTV-NewsNet, City-TV, Global Television, Discovery Channel and others. He has his own interview show on YouTube called Pro & Kon.

As a certified wine judge, Konrad has adjudicated in France, Germany, Italy, the United States and Canada. He is Past President of both The Wine Writers' Circle of Canada and The Toronto Culinary Guild, and was Director of Education for the Canadian chapter of L'Academie du Vin, the international wine school started in Paris by Steven Spurrier.  Konrad acted as an advisor to the nationally-recognized Sommelier Program at George Brown College and was chief wine appraiser for the Toronto Symphony Orchestra's Fine Wine Auction for five years, evaluating hundreds of private cellars.

Konrad began his career in the wine business on the sales and marketing side, where he spent a decade as a national wine consultant to Canadian corporations involved in the production, distribution and importation of fine wine and spirits.

He is the proud inventor of "sparkling icewine", a product he created in 1988, and later wrote about, challenging Canadian winemakers to produce it commercially.  Today, several wineries make sparkling icewine, garnering international accolades.

Konrad’s last book is A Pocket Guide to Ontario Wines, Wineries, Vineyards & Vines (McClelland & Stewart).  In 1997, he co-authored The Wine Manual (Nelson), now one of the standard wine service reference books in many North American college foodservice & hospitality departments and sommelier programs.

Wine is not just a career choice for Konrad.  It's an enduring personal passion.

Services offered

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