I got my start in wine when I took a trip to Napa Valley and decided to stay, working as a harvest intern at Tres Sabores and Spottswoode. From there, I got hooked on the restaurant industry and began pretending to be a sommelier.

My career as a sommelier carried me through Austin, Houston, Denver, Aspen, and New York City. In NYC, I directed the beverage programs at One White Street and Clover Hill, helping both restaurants earn Michelin stars within their first year of operation. I'm now back in Napa, pouring old Napa Valley wines for people at PRESS Restaurant.