I am a winemaker, chef, and forager
My culinary background and passion for wine give me valuable insight and a unique edge into winemaking. I have an exceptional palate that complements and reinforces my technical expertise.
I am a consulting winemaker
I am a winemaker with a Master’s Degree in Enology from the University of California, Davis. As a consulting winemaker, my recent and current clients include Kenwood Vineyards, Tri-Valley Conservancy, Mt Diablo Highlands Wine Quality Alliance, SR Tonella Cellars, Terroir Napa Valley, Plata Wine Partners, Valley of the Moon, and Yao Family Wines.
Before becoming a consultant, I worked for wineries as Interim Winemaker at Dry Creek Vineyard, as Assistant Winemaker at Flowers Vineyard and Winery and Gallo of Sonoma, and as Associate Winemaker for Sterling. My repertoire includes supervising the making of Cabernet sauvignon, Sauvignon blanc, Chardonnay, and Pinot noir and have had wines win award ratings of 90 points and higher.
I am a professionally trained chef
My passion for food and wine started at an early age. I started working in restaurants and hotels while in high school, but started cooking at home for my friends and family much earlier. I pursued a degree in Hotel, Restaurant, and Travel Administration at the University of Massachusetts, and then completed professional culinary training at the Culinary Institute of America in Hyde Park, New York.
I worked for 14 years as a professional chef at some of the most acclaimed restaurants in the San Francisco Bay Area, including Boulevard and One Market. At a certain point, I decided to take my passion for wine to the next level, and I returned to school and completed a Master’s degree in Enology. Prior to working as a wine-making consultant, I gained valuable experience working at several wineries in Napa and Sonoma, in addition to a stint in Australia.
I forage, collect, cook, & eat mushrooms
My culinary background and passion for wine give me valuable insight and a unique edge into wine-making. My palate complements my technical expertise. And, I carry my love of food and wine into other related arenas, including being a mushroom enthusiast. Something I have been passionate about for almost 30 years.
I was a Sonoma County Mycological Association (SOMA) board member for 12 years. I have been the lead chef for culinary events and demos at mushroom forays for David Arora, Relish Culinary Adventures, the Sonoma County Mycological Association (SOMA), the Mycological Society of San Francisco (MSSF), and the North American Mycological Association (NAMA).
I am a business partner in Mycoventures, a company that organizes local and international mushroom forays. I organize the events, help lead the forays, and teach people how to cook cultivated and wild mushrooms.
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