Hospitality professional possessing a strong overall knowledge in food, technique, and extensive wine knowledge. A strong track record of performing above expectations and continually expressing a drive for creativity. Graduate of sommelier certification programs, including ones in the WSET (Wine and Spirits Educational Trust) and CMS (Court of Master Sommeliers), allowing Daniel to advance his knowledge while being able to professionally work with wine and offer hospitality in a service setting.Daniel held a position as a sommelier in a restaurant called La Banane. At La Banane, Daniel improved daily in all things food and wine, while striving to deliver the highest quality level of culinary and service standards. He also takes a central role in curating and writing the wine list. Most recently, Daniel won 2019 Best Young Sommelier in Canada through the Chaîne des Rôtisseurs association, and placed fourth in the World's Best Young Sommelier competition in Seoul, Korea. In 2020, Daniel took a owner and operator role in a neighborhood restaurant called Taverne Bernhardt's.• He saw out the beginning to end development of this business venture. His roles were overseeing construction, creative directing the brand and bar designs, and the opening of a functioning restaurant on a FOH perspective. Additionally, he managed hiring staff, hosting guests, and creating the wine list, which consisted of wines from all over the world catering to every palate. Most recently, Daniel moved to Los Angeles where he is working as a floor sommelier at acclaimed restaurant République. His daily tasks include heavy admin work, organizing, pricing of wines, and working the floor in a high intensity LA institution for food and wine.