Role & Tasks:
President Founded a consulting company servicing restaurants in Los Angeles and New York. Provided wine and spirit education for staff. Taught food and wine pairing techniques; organized weekly wine tasting, developed wine program, assisted with wine cellar design. Implemented a high-end wine by the glass program with over 60 selections while maintaining a 25% to 30 % pour cost. Wine consultant and cellar designer for Dolce, Drago, Enoteca Drago, Bridge and Koi restaurant group in the Los Angeles area.