Peter Andrews, Dipwset, Mba Email & Phone Number

California, United States

San Francisco Bay Area

I founded Culture Wine Co. to increase the representation and value of South African wine in the US, focusing entirely on organic and minimal intervention wines that are clean, consistent, and versatile. My goal is to reshape how South African wines are marketed, perceived, and enjoyed by highlighting the resilience of winemakers in the country.Since.

San Francisco Bay Area

• Students consisted of seasoned wine professionals seeking to expand knowledge and gain competitive edge in wine industry. Often acted as mentor for students seeking additional guidance.Taught all units of the WSET.
• Wine Production
• Wine Business
• Wines of the World (with tasting component)
• Sparkling Wine (with tasting component)
• Fortified Wine (with tasting component)

San Francisco, California, United States

Volunteer board member dedicated to assisting underserved and minority communities with scholarships to further their professional wine education with the goal of raising their earning power and increasing diversity in the wine industry.

San Francisco Bay Area

Core ResponsibilitiesDirectly responsible for sourcing, logistics, sales, client services, and warehouse departments with five direct and forty-five indirect reports. Built senior management team. Emphasized improvement of company culture to reach 5% annual employee turnover rate. Developed and implemented power-based selling, lean operational strategies.

Greystone, Napa Valley

• Lecture semester-long course, Global Wine Business Management as part of Master’s Degree in Wine Management. The course presents the foundation for students to understand key concepts within global market structures as.
• Global wine market structures
• Global production and consumption trends
• Analysis of ongoing premiumization trend
• The importance of global value and supply chains
• Sales models for wineries, distributors, importers and retail tier

Walnut Creek, CA

• Worked closely with proprietor to grow breadth and depth of wine program, increase marketing endeavors and significantly raise brand awareness; all with intention to grow business into a prominent nationwide e-commerce.
• Worked closely with over 100 distributors, importers, suppliers, brokers, and wineries to curate 1,300 SKU wine selection.
• Lowered cost of goods more than 5% for operation.
• Created e-commerce sales strategies that expanded market reach to grow new and active user base 10X and inventory turnover 8X.
• Developed craft spirits retail program with more than 300% revenue growth in each of first three years
• Grew retail sales 6% annually in mature business with very limited marketing spend. Personally accounted for $1 million in sales annually.

Barrington, Rhode Island

• Hired with only a blueprint, I developed the vision, mission, extended plan and budget for Grapes & Grains. The shop quickly achieved one of its major goals of becoming Rhode Island's elite bottle shop, and each of the.
• Managed build, opening, staffing, and operations for 2,200 sq. ft. retail operation.
• Acted as sole buyer for 3,000 SKU wine, craft spirits and craft beer program.
• Drove year-over-year business growth while leading operations, strategic vision, and long-range planning to grow revenue to more than $1mm by second year of operation.
• Established sales goals, weekly ordering budget, inventory management system and training protocols for ten-person staff with low personnel turnover.
• Built e-commerce website for business and developed all marketing strategies-including email campaigns and platform.

Providence, Rhode Island Area

• Taught senior-level course, The Business of Alcohol Distribution, Retail and Sales to 35 students
• Curriculum included an in-depth look at the three-tier system of alcohol distribution in America, licensing, franchising and brand management

Washington D.C. Metro Area

• Worked as partner with meeting & events manager in annual conference to pour dozens of wines per seminar, five times per day, over the course of three days to hundreds of attendees.
• Attended the most pertinent seminars for my needs and networked with the top educators in the industry.

Monferrato, Piedmont, Italy

• Hand harvested 8.5 hectares of organic Barbera and Nebbiolo grapes with multi-national team.
• Performed all phases of production including crush, daily punch-downs, racking and topping barrels.
• Travelled throughout Europe to translate Italian to English at trade and consumer tastings as needed.

Fagagna, Friuli Venezia-Giulia, Italy

• Worked every station to implement entire menu of antipasti, primi, secondi and dolci.
• One star MICHELIN restaurant
• Focused on the cuisine of Friuli-Venezia Giulia and Piemonte
• Made all fresh pasta, broke down all fish and meats
• Helped write menu, which changed weekly
• Learned Italian language while on the job and translated Italian to English whenever needed

Master Of Business Administration (M.B.A.), Global Business Leadership With Marketing Concentraion, Magna Cum Laude

Providence, RI Campus

Level 4- Diploma In Wine & Spirits

Bachelor'S Degree, Food Service Management, Sommelier Concentration, Magna Cum Laude

Providence, RI Campus

Associates Degree, Culinary Arts

Charlotte, NC Campus