Wine Director of Le Bernardin & Aldo Sohm Wine Bar

Be open to change!

No matter what industry you go to, no job is easy. That's just a life test, whether you want that or not. Many people back off. The really great ones succeed because they find a way. There's nothing gained with winning, nothing learned with winning. With struggling, you learn a ton.

Be patient, listen to people with experience, stay focused, don't get distracted just by one other project.

Hold on to the good things. For the things that are not good yet, let them go.

It's not about the price of wine. Price is often the noise we put onto things. But there is a joy in the product; sometimes I take great pleasure just drinking a simple glass of Chianti Classic at home on the weekend. It doesn't have to be expensive. It has to be delicious. If you can do the right food, it's easier.

I like to be a happy person. The more negative you are, the more you attract that energy. Even though sometimes not everything works out the way you want it, there's always a silver lining, and I focus on that. There's always something to learn. That gives me joy, and I put energy into that.

I've worked for 18 years in one place. Why? It's very simple. I am "lazy.” Moving around is a nightmare; I take great pleasure in routine. I think a lot of people underestimate the power a routine has, because you can perfect your skill and create muscle memory, and that can really zero in on the client and fine tune the experience.

I work five doubles, which is not normal. But I choose to have it that way because nothing runs on its own. That's just my take on it. Other people figured out how to run the restaurant with them not personally there. I have not figured it out yet.