Sommelier for one of the oldest and most established private clubs in Canada.

Founder and Director of startup. At MARLABS we specialize in offering innovative solutions for hospitality and recruitment. Our project AGARU is a record of skill for employees that is voted directly by the customers, which are the ultimate decision makers. The record can be used by enterprises to check on performance of a team, or by the staff to self monitor. Our startup gives peace of mind to staff and enterprises regarding customer satisfaction. We charter and plot the customer experience, creating transportable records of performance. Our approach is based on votes from the customers directly for the staff, with rewards for both staff and customers for participation. Think tripadvisor + linkedin for the staff,   an objective tripadvisor + HR management system for enterprises. The staff owns the data and can always opt out.By sharing our revenue with the participants (staff and voting customers) we will fuel the growth of the platform.Outcomes:With this record enterprises can get better customer feedback and manage staff better with actionable, objective and measurable data.Staff is rewarded for good performance and can have access to opportunities beyond age, gender, origin, politics or seniority at work.Customers are rewarded for their participation.We believe this is a win-win-win and the way of the future. We will bring agency and dignity to staff anywhere in the world. Our solution holistically approaches SDGs 1, 5, 8, 9, 10, 11 and 16Get in touch if you want to have better feedback on employee performance . Come check us out at www.agaru.me

Responsible for delivering a quality wine service experience in one of the "100 Best New Food and Drink Experiences in the World.” According to Food & Wine magazine of May 2010.Responsible for food and wine matching selections, most often double blind (not knowing chef or ingredients, like beaver and whale) . Always a challenging proposition but I enjoy it immensely. The events happen a few times a year. Stay tuned. Delivered consistently creative matches for challenging menus, guest education and an interactive hospitable experience. Biggest challenge to date was to create wine matches for a 100 course tasting menu, with unknown ingredients and techniques. Pulled through with great success using wines from obscure regions and letting the flow set the pace for wine service. A Master Sommelier commented on my choices saying 'I could not have done it better myself '.

I was a 'tour guide' for an extremely exclusive high end kaiseki restaurant with the aim to be the first 3 start Michelin rated restaurant in Canada.

Cohort 2018 to test our bold ideas about reputation and hospitality. Can we really measure vocational aptitude? Can we make reputation tangible? I think we can. Currently developing in MARLABS the ultimate reference database for service and hospitality workers to create transportable records of skill.

Responsible for creation of the site, population of content, mobile functionality, graphic design, troubleshooting and SEO optimization.Created the site with direct input from the winery, to custom specifications and over 60 products.Delivered under timeframe and under budget. Consistently received great traffic and visibility. In process automated shipping, CC capabilities already in place.

Waitron and Sommelier, in a high end, well established Spanish restaurant. Responsible for foodservice, flow and delivery of dishes, problem solving and wine and food matches. Achieved a high level of service and exceptional guest satisfaction. Spearheaded the use of CRM technology to enhance repeat guest experience.

Responsible for startup exporting Canadian maple 'wine' to Japan. (technically a mead).In charge of developing business plan, creating leads, selection of products, negotiating with suppliers and retailers, tastings, marketing and website creation.Liaised with a team of 10 people to make this possible including MBA's, graphic designers, legal help, startup consultants, programmers, translators, networking agents, sales personnel, trade commissioners, importer, business chamber of commerce and others.Products were available in the Japanese market, product launched to the market in January 2014. Under time and under budget.

I evaluated all info systems and programs that we used at Grapebrands.Was responsible for the maintenance, content creation, SEO, and everything related to the website. I helped develop the web content and workflow, website promotion and analytics, user experience, information architecture and data refinement, up and including legal issues. I coordinated efforts of agents, and help develop growth strategies using Lean models. Responsible for training of staff in product line.I also co-lead the panel that chooses new products, based on systematic tastings against comparables.Responsible for direct B2B sales of premium Italian wines in the GTA. Created 20 new accounts in the process.Also helped develop the subscription wine program, helping boost the sales of the company by 50%. Grapebrands now delivers wine directly to collectors in the GTA and beyond via their Charlies Burgers club. Assisted in selection of the wines and the yearly timing of delivery.

Control of flow of restaurant, logistics for service, seating arrangements, tweaked operations, solving logistics, delivering a quality hospitable experience.Spearheaded the use of CRM, greatly enhancing customer satisfaction.Managed to find creative arrangements to boost seating by 20%, increasing revenue. Found labour saving devices to save the company over 40K a year.Took on the role of Sommelier when on the floor, perfectly fitting with the Maitre 'd role.

Took on responsibility for educating the staff about the wine collection; took on the Sommelier role when on the floor.

promoted and sold Nuevo Latino cuisine. A 'one man orchestra'