I’ve worked in restaurants since I was twelve years old.  In 1998, while I was the General Manager of Luigi’s Diner in Madison, Wisconsin, I noticed that wine often made the difference between my guests having a merely good time, and a great one.  This inspired me to become a sommelier.   Since then, I have worked with some of the most amazing wines and restaurants in the world.  That said, the principle of what I do is still the same: that good wine has the potential to make most any experience extraordinary.

Whether you’re a restaurateur, a collector, an enthusiast, or just want to learn more - let me help you get the most out of wine.

For Restaurants

For Collectors

Events, Tastings and Classes for Enthusiasts