I grew up on a vineyard in the Russian River Valley, spent years cooking in restaurants, returned to the wine industry, and am now also an executive chef. I enjoy working with small businesses and helping them build a strong foundation and clarify their vision. On the restaurant side I can help run kitchens, resculpt food programs with limited resources and assist in creating the best possible food in less than ideal conditions. On the wine side I can assist in planting vineyards, managing fruit, making wine, bottling, developing a brand, developing wholesale when necessary and learning the retail industry.  Let me share what I have learned with you and help save you time and money while maximizing efficiency and quality.

 

Accomplishments:

Culinary

• Certified Sommelier with the Court

• Terra Restaurant - one Michelin star

• Executive chef managing both catering and restaurant operations

• Banquets up to 1,200 people

• Extensive wine pairing menus

• Staff wine training

• Specializing in bringing fine dining to affordable restaurant models

 Wine

• Multiple Double-Gold medals and  89-93 point reviews for neglected cultivars in an Old-World style

• Experience as independent sales rep and working with wholesale on the West Coast and New York City

• Developed ongoing wine sensory seminar series and AWS speaker 

• Specializing in non-mainstream cultivars and their vineyard practices