Napa Cabernet with a Ribeye, White Burgundy with seafood, and Champagne for breakfast!
2000 Château Le Pin Pomerol
I’ve always been fascinated by pairing and contrasting flavors with food, wine and spirits. I joined the Air Force after high school where I worked as a meteorologist by day, and a bartender by night. I found myself thriving in the high energy and fast pace atmosphere of the restaurant industry. I loved the task of making balanced cocktails using intriguing ingredients, and sharing my methods with my guest.
I moved to San Francisco in 2003, it was a well-established culinary capital, where I was able to pursue a career as a restaurant manager and work my way up to General Manager. The best part of my job was always learning, educating and creating memories for my guests and my team through wine and spirit. I realigned my goals after several years as a GM and put all of my additional time into studying and developing my palate until I earned a Certification from the Court of Master Sommeliers in 2015. If it’s true what they say about loving what you do, then I haven’t worked a day since.
I have been very fortunate to work for Hospitality company’s like Kimpton and Real Restaurants in San Francisco and Front Burner and Water Grill in Dallas and now back in the Napa Valley area with Bounty Hunter.
As a Somm it is my responsibility to be an expert in wine and spirits, and to learn my clientele’s needs and preferences. I know how important it is to understand the mood, the climate, the venue, the cuisine and many other variables to make informed selections that will highlight every occasion.