Rouge Tomate Chelsea
July 2016- July 2017 Consultant Head Sommelier (writing it that way incase INS questions me)–Worked with Beverage Director to oversee purchasing and inventory management, staff education and training, provided wine training sessions to the public.
Restaurant Lawrence
May 2018- January 2019 (Consultant Sommelier and Server–two roles). As ConsultantSommelier, I was responsible for the selection and management of the inventory, focusing on natural wines. I also provided staff training and education. As a Server, I provided food and beverage service, primarily during dinner service.
Farmer's Apprentice
April 2014-Feb. 2015 (Consultant Sommelier and Server–two roles)-As Consultant Sommelier, I was responsible for the selection and management of the inventory, focusing on natural wines. I also provided staff training and education. As a Server, I provided food and beverage service, primarily during dinner service.
Mountford Estate New Zealand
2002 Cellar Hand During Harvest-Worked alongside CP Lin and participated in all aspects of harvest:picking grapes, fermentation, punch-downs, topping-up of barrels, pressing. Since this winery has small production, we assisted our neighbors at Danny Schuster Winery.
Imada Suzo Sake Brewery
November-December 2011-worked for two weeks as seasonal staff during sake brewing season. Involved in all aspects of production: rice weighing, washing, and steaming, starting, stirring, and maintaining moto, making koji rice, pressing, bottling, labelling, cutting kasu.
Maysara / Brooks Winery
2004 Cellar Hand-September-November 2004. At the timeBrooks was not a free-standing winery, but the wines were made at Maysara. Additionally, the team did custom crushes for independent growers.This harvest was particularly challenging for many reasons, including weather. I worked with Chris Williams, who eventually became the head winemaker forBrooks-https://www.brookswine.com/-and we received and sorted through all the grapes, performed punchdowns, and some presses.
Soneva Kiri Thailand
February 2018-Sommelier Consultant–Reviewed inventory and cost, provided training and education to employees, led private wine tasting experiences for guests, worked lunch and dinner service.
Soneva Javi Maldives
October 2017-April 2018 Wine Consultant-Reviewed inventory and re-organized storage, re-programmed POS, provided training and education to employees, led private wine tasting experiences for guests, worked lunch and dinner service; also provided yoga classes to employees.
Charlie Trotter's
Mar. 2007-May 2007 Project Assistant, Advised on planning of special events, service, and off-site event organization. Nov. 2004-July 2006 Consultant Sommelier
Garagistes
Nov. 2014-Jan. 2015 Server-Assisted with wine service and staff wine tastings for the summer season,November 2014-January 2015.
Mugaritz
Aug. 2007-Dec. 2009 Initially employed as Chef Sommelier and responsible for wine list creation, staff education, purchase and inventory of all beverages, programming of POS, and service for dining and occasional events.
In January of 2009, shifted to role of Executive Sommelier, retaining responsibility for wine list creation and service at Mugaritz, with the added responsibility of overseeing the wine programs for three other restaurants in our group. This included staff training for all properties, R+D, and service in Mugaritz. Initially employed as Chef Sommelier and responsible for wine list creation, staff education, purchase and inventory of all beverages, programming of POS, and service for dining and occasional events.
In January of 2009, shifted to role of Executive Sommelier, retaining responsibility for wine list creation and service at Mugaritz, with the added responsibility of overseeing the wine programs for three other restaurants in our group. This included staff training for all properties, R+D, and service in Mugaritz.https://www.mugaritz.com/en/
Viajante
Jan. 2010-Nov. 2012- As Consultant Sommelier, I selected wines for the opening for both Viajante and the needs of the Town Hall Hotel (events, in-room dining), as well as staff training. I would visit quarterly to review inventory and sales, provided on-going staff education and training, and collaborate with Nuno Mendes regarding menu changes, pairing ideas, and special events.
