What is one thing about your work that most people don't know?
most people have no clue that as a sommelier one must be knowledgeable about not only wine, but anything fermented or distilled, classic cocktails, coffee, tea, cigars, the structures and service of cuisine, and formal dining. But the biggest secret is that every bottle is a still living glimpse of a time, a place, and a culture delicately preserved by a chance, captured and bottled to be experienced later.
What makes you most proud of the work you do?
to see the excitement in a person's face when discovery takes place.