It was a bottle of 2005 Cathy Corison's Napa Valley cabernet that first inspired me to pursue a career in wine. I had worked in restaurants since I was fourteen and the only thing left for me to do in the front of house was wine service. So it was that bottle that made me decide to become a sommelier. I opened Baltaire in Los Angeles as the sommelier, passed my WSET III and eventually worked my way up to Beverage Director. I went on to work for Skurnik Wines, helping to open up the California market in the Westside of Los Angeles.
After a couple years experiencing the "dark side" of the wine business, I determined to go back to the light and settled as the Wine Director at Cassia in Santa Monica. My love of riesling pairs perfectly with Chef Bryant Ng's Vietnamese French cuisine, and I love getting to introduce guests to wines they have never had before.
In 2019, I also was invited to join The Institute of Culinary Education as an Adjunct Faculty member, leading students in an introductory wine course. Teaching has been one of the greatest rewards from my career in wine thus far.