Sommelier & Wine Consultant · New York
Certified sommelier work for restaurants, private collectors, and dinner-party extraordinaires — pairings, list curation, and cellar guidance chosen with intention.
The approach
Every recommendation starts with the table — the food, the room, the guest, the budget. I build lists and pairings that make a kitchen look better and a cellar make sense, drawing on relationships across Napa's finest estates and a working knowledge of what's actually worth pouring.
No jargon for its own sake. Just bottles chosen with intent, explained clearly enough that your staff can sell them and your guests remember them.
What I do
Course-by-course pairings built with your chef — for a single tasting menu, a seasonal refresh, or a one-night event. Includes staff-facing notes so the floor can pour with confidence.
A list that earns its margin: structured by the way guests actually order, balanced across price and producer, and weighted toward bottles that move. Built to be maintained, not just admired.
Acquisition, organization, and drink-window advice for personal collections — including access to allocations and estates most lists never see. For collectors building with intention.
Curated tastings for dinners, gatherings, and milestones — a flight with a through-line and a story, hosted and narrated so the wine is the conversation, not the homework.
"Provenance matters — in a bottle and in the person choosing it."
Let's talk
Tell me about your restaurant, your cellar, or the evening you're planning. I'll reply with how I'd approach it.
Start a conversation