Co-Owner / Sommelier of Kiko

I find that hiring people who began their hospitality career in support roles (i.e. food runners, barbacks, hosts) is always a good sign. Longevity and the willingness to start at the bottom and work your way up is invaluable, and being able to master all the roles below your title makes you a better leader.

When I was fighting to earn my spot as a sommelier at The NoMad, a mentor of mine informed me that I deserve a spot at the table just as much as anyone else! I try to always bring this with me anytime I shoot for a new challenge!

Good listening skills, multitasking well, and taking initiative are all important parts of my job.

I find inspiration in dining out. Observing the passion of other colleagues and peers is absolutely infectious to me!

For self-care, I love to travel!

I often revisit Deepka Chopra's 21 day meditation. You can follow the podcasts as a 21 day meditation challenge, or drop in and tune in casually when you need that extra motivation to truly trust yourself and know that you've got this! When I am being too hard on myself, or have any self doubt, listening to just one of the chapters gets my head back in the game!

I always remind our team to connect to our guests and have fun. At the end of the day, we are all here to help others forget about their day and put their phones down. If we can find ways to engage our guests–whether through our food, beverage, or any personal stories–we are succeeding! I also like to remind myself and the team that we are not performing heart surgery. Take a breath and laugh! It sounds small, but this makes a difference in a high-paced environment.