I am experienced in the research and acquisition of quality vintages. I have seven years of experience in the restaurant field. That includes stints at both Bertolo and the Fountainbleau as Sommelier. I have always had a deft touch when it came to wines and enjoy using it to enhance a customer’s meal experience. I decant wines to perfection. I can determine a wine’s source, naming grape, vineyard and region attached to any bottle. And when bringing a selection to the table, rest assured I follow a decorum that entertains and embraces your establishment’s reputation.