Overview
Location: New York
Bio:
I fell into the wine industry via hospitality, working first as a cook and then a gardener before becoming a waiter at a rural farmhouse restaurant with a great wine list. Tasting old Burgundy and Mosel wines from that cellar sold me on pursuing it full time as a career.
I was a sommelier in fancy restaurants for the last 20 years, most of that time spent running Daniel Boulud’s restaurant empire as his Head Sommelier. Today I act as a private wine consultant and work with top notch wine festivals like La Fête du Champagne and La Paulée.
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