Research & Editorial Assistant

I’m Roman Sydorenko — founder of Ace of Cups, angel investor in no & low ABV beverages. I’m writing a book BEYOND WINE: The Gourmand’s Guide to No & Low ABV Specialty Beverages, a curated guide for chefs, sommeliers, and gourmands. In fine dining, the wine list still reigns. But quietly, across the world, a new category is emerging. A new generation of beverages is being created for wine occasions, yet not defined or limited by wine. These drinks carry structure, nuance, origin, and intent. From single-origin teas and botanical ferments to verjus-based blends and koji fermentations, they are quietly reshaping the future of pairings.

The book will feature 20 pioneering producers, 100 bottles worth knowing, deep dives into production techniques and case studies from restaurants with world-class non-alcoholic pairings. This is equal parts field guide and manifesto, built to the editorial standards of premium gastronomy publishing.

Role Overview

This is an early-stage research and content development role. You’ll help lay the groundwork for the book, first by building the research archive from public sources, then by working directly with beverage producers to secure exclusive details, confirm facts, and enrich profiles with first-hand information.

You’ll work directly with me, coordinating with future editorial and design teams, and ensuring every piece of information is accurate, properly sourced, and ready for eventual integration into the manuscript.

Two-Phase Workflow

Phase 1 – External / Open-Source Research

• Use AI-enabled search tools (especially Perplexity) alongside traditional research methods to identify and shortlist producers, products, restaurants, and techniques relevant to the book’s scope.
• Compile detailed fact sheets for each selected brand/bottle, including ingredient provenance, production techniques, sensory notes, and restaurant pairings.
• Maintain citations and source documentation to publishing standards.

Phase 2 – Producer Engagement

• Coordinate with featured producers to gather proprietary or unpublished details, including process insights, ingredient sourcing specifics, and brand histories.
• Conduct structured interviews, capturing both technical detail and narrative elements.
• Confirm and fact-check all brand-related content directly with founders or their teams.
• Secure permissions for quoted material, photography, and any additional brand-provided assets.

Other Responsibilities

• Organize all findings into the book’s preliminary structure (producers, bottles, techniques, restaurant case studies).
• Write concise research briefs and “profile skeletons” for each entry.
• Maintain a centralized archive of notes, contacts, fact-check logs, and image rights.
• Liaise with photographers or brands to obtain high-quality images and usage rights.

Required Experience & Skills

• Background in gastronomy, fine dining, wine, or beverage journalism/research.
• Proven fact-checking discipline.
• Strong interviewing skills and confidence engaging high-profile chefs, sommeliers, or company founders.
• Demonstrated ability to integrate AI-assisted research (e.g., Perplexity, ChatGPT) into a rigorous editorial workflow.
• Highly organized, with experience managing research archives for editorial projects.
• Excellent written English with the ability to produce clear, concise briefs.

Preferred Qualifications

• Previous journalist, copywriting, or PR experience within the gastronomy, fine dining, or wine sectors.
• Previous work on a published nonfiction book or long-form editorial project.

Contract & Timeline

• Freelance, remote, project-based.
• Phase 1 will focus on external/open-source research; Phase 2 will involve direct producer collaboration and fact-checking.
• Potential for expanded responsibilities as the project enters the manuscript drafting stage.