August 12, 2020
August 31, 2020
I have worked in restaurants since the age of 13. After fibbing about my age, I started as a dishwasher in a country club in Cape Cod, Massachusetts, and by 14 I was cooking on the line. Soon I was working full-time while attending high school; this is where I learned basic knife skills and the fundamentals of cooking which led me to pursue further education at the Culinary Institute of America (CIA) right after graduation.
As part of the CIA curriculum, I took an introductory class on wine and my instructor, Michael Weiss, opened my 18 year old eyes to the magic of wine and food. It was here that I first experienced how wine and food can elevate each other to create an experience that to me at the time was unparalleled. Wanting to learn more, I applied for the introductory class with the Court of Master Sommeliers and was promptly told that I had to wait until I was 21. The month of my 21st birthday, I traveled to Napa Valley and completed the certification.
Following completion of my degree at CIA and certificate with the Court, I continued to cook for a number of years while casually studying wine and traveling the country. After my move to Seattle in 2005, I decided to make wine the focus of my career and passed the Master Sommelier exam on the second attempt in Aspen, CO in May of 2013.
During my time in Seattle, I’ve had the opportunity to work with a number of the best restaurants in the Pacific Northwest including The Herbfarm, Crush, Matt’s in the Market, Canlis, RN74 and Aragona.
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