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I grew up on a vineyard in the Russian River Valley, spent years cooking in restaurants, returned to the wine industry. 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.




  • 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


  • 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