I could tell from my very first job in a catering hall on Long Island, NY, that I felt passionately about the food industry. Starting as a busser I learned every aspect of each position, until moving to the next. From Chef’s in Tampa and Seattle, I learned the art of food and that every plate was a canvas, and should be treated with the same love and respect. In 2001 I brought my Chefs knives home for good, moving to the front of the house, in a Prime steakhouse slinging lots of beef and of course wine. It was here in the Steakhouse that my love for red wine developed. Tasting everything I could, and perhaps a few wines I shouldn't have, for the sake of educating my palate. In 2004 I began certifying as a Sommelier through the International Sommeliers Guild. For more than two years I blind tasted weekly with a Master Sommelier. The classroom tastings helped me develop a palate, an understanding of how vast the world of wine is, and the limitless amount of information involved in being a wine expert.

I have undertaken the study and appreciation of wine as my life passion and project. Every region is on my list to visit, every bottle on my list to try. This site is a means to tour and try everything I can and pass that information on to you. In 2007 I added winemaker to the list of ways I am immersing myself in wine.A few of my closest collegues and I bought a ton of Syrah grapes from the Rattle Snake Hills AVA of Washington state, hauled them over the pass, and crushed, fermented, pressed, and barrel aged the wine in my friend’s basement. I initially thought it would be easy given my trainig as a Sommelier to reverse engineer a great bottle of wine. Turns out that wine-making is a bit more work than I planned, but what a learning experience, and very addictive. We’ll be bottling the wine soon, and buying even more grapes for 2008. With every new vintage under my belt, I take another step in creating my life's masterpiece.