Certified Sommelier, Court of Master SommeliersCertified Specialist of Wine, Society of Wine EducatorsCertified Wine Professional, Culinary Institute of America Guild of SommeliersBeing able to design my own degree, I spent my undergraduate career at NYU studying The Business of Food. This included an interdisciplinary study of economics, business management, accounting, marketing, hospitality and food studies. After helping to run NYC's first 100% USDA Certified Organic restaurant for a year, I went on to complete a one-year certification in wine studies at the Culinary Institute of America in St. Helena, Napa Valley. There I completed several certifications, including the Certified Sommelier credential with the Court of Master Sommeliers.After graduating from the CIA, I returned home to the east coast to join the service team at Eleven Madison Park. I joined the team as a Kitchen Server in July 2012, and managed to scratch my way up to being a Server, where I enjoyed the adventures of working in a 3-Michelin Starred, 4-NYT starred and #5 San Pellegrino (2013) restaurant in New York. In July 2013, I left my EMP family behind to relocate to San Francisco, where I accepted the position of Junior Sommelier at The Village Pub, a Grand-Award List restaurant in Woodside, CA.After being promoted to a full-time Sommelier position in 2014, I helped to maintain the program's Grand Award, and contributed to the restaurant's overall growth in wine sales by assisting with private events sales, and the restaurant's retail wine program. After nearly four years, I departed The Village Pub to pursue the personal endeavor of creating what will be San Francisco's premier destination for enjoying and learning about wine: DECANTsf. We hope to open our doors in Summer 2019, and will offer a highly curated selection of wines from around the world at affordable prices.