I came to David Bowler wine after working 15 years in the restaurant business. My first years were in the kitchen, doing whatever Chef told me to do, but when I moved to New York I started in the dining room to learn about service, and to make a little more than cooks wages.

While working as a Manager at Gotham Bar and Grill, and a Captain at Gramercy Tavern, I met Paul Greico who gently nudged me onto the path of wine. At Gramercy, I worked with an amazing group of friends who all seemed to be equally interested in food and wine, and it was so much fun to study and eat out with them.

I have a Diploma in Wine and Spirits from the Wine and Spirit Education Trust, thanks to all of my wonderful study partners!

I absolutely refuse to name 1 favorite wine, but will narrow it down to 3 grapes and 3 regions: Riesling, Pinot Noir and Nebbiolo; Mosel, Burgundy and Piedmont.
Then again, Alsace, Rheingau, Cote Rotie and Champagne are pretty nice too…