Vincent Morrow, Ms Email & Phone Number

New York, Ny, Us

Saint Helena, Ca, Us

In my time as wine director at Press I have led our team of sommeliers and managers to:Earn the restaurant's first Wine Spectator Grand AwardEarn the restaurant's first Michelin StarExceed the annual wine sales record by 20% in my first year as wine director, and exceed it by 7-10% annually for 3 years straightBring beverage costs down by 15% Bring down labor costs over 5% while increasing overall coversEliminate the prior practice of large month-to-month beverage variance swingsIntroduce and maintain a culture of education and mentorship; monthly winery visits, quarterly wine classes, and weekly wine lineup topics, all of which are available to all team members (both FOH and BOH).

San Francisco, California, Us

I was the opening wine director for 4 venues on-site, as well as the General Manager of the one Michelin-starred O' by Claude Le Tohic. I left due to the unforeseen COVID-19 pandemic shutting all restaurants in the Bay Area.During my time in the positions, we accomplished the following:Earn the restaurant's first Wine Spectator Best Award of Excellence in its first year of operationSet the foundation to earn a Michelin star in 2021Maintained an overall beverage cost of 18-20% throughout the buildingSuccessfully onboarded and trained over 100+ team members in a rolling opening of 4 venues across a 3-week period, including: a patisserie with counter service all day, a casual concept with lunch/dinner and 100 selection wine list, an upscale with a full-bar service to three of the concepts, and a fine-dining tasting menu restaurant with a 600 selection wine list, 20 wines by the glass, and a beverage pairing option.

I worked in various capacities (part-time, full-time, off-sites and on-call) during a four-year period at Restaurant Gary Danko as a sommelier. This entailed assisting guests in all capacities at a one Michelin-starred, Wine Spectator Grand Award recipient restaurant, such as:-Assisting daily to receive, organize, and distribute wine deliveries-Assisting daily with updating the wine list to ensure accuracy of inventory on-hand-Assisting guests with selecting wines from nearly 3,000 unique wine selections-Creating custom wine pairings based on guest's selections from a five course pre-fixe menu-Assisting other FOH team members with all facets of service: running food, clearing tables, marking tables, taking food and drink orders, running cocktails, greeting & seating guests, and more.

I worked as a sommelier and leader in service on the FOH team in 3 Michelin-Starred Benu Restaurant. I worked as a direct partner to the wine director to:This entailed:-Receiving, organizing, processing, and inventorying beverages ordered by the wine director.-Update live inventory based on sales each day and update wine list accordingly.-Created and executed monthly wine education for the entire FOH/BOH team. -Assisted guests with selecting wines from a Wine Spectator Best Award of Excellence list-Assisted guests with beverage pairings during service by pouring and explaining the beverages in a timely, humble manner, offering a curated experience to each table despite at times having as much as 50-60% of the guests dining opting for the beverage pairing.-Supported the entire FOH team during service, ensuring the service was representative of a 3 Michelin Star experience for guests, paying specific attention to the nuances of each guest and ensuring the entire FOH team was mindful and aware of these when appropriate to elevate the guest experience.

-Receiving, organizing, processing, transferring, and inventorying beverages ordered by the wine director.-Updating live inventory based on sales each day and informing wine director of 86's items, new vintages, etc.-Assisting floor sommeliers throughout service with typical duties including, but not limited to: Pulling and transferring ordered bottles from the cellar to the main restaurant, opening/decanting bottles, marking/clearing stemware, maintaining BTG inventory throughout service.-Assist with maintenance and updating of staff education material each day for service. -Assist guests of private dining parties in selecting wines for their guests to enjoy based on the menu for that service.-Maintaining a clean and organized primary and restaurant cellar, including daily, weekly, and monthly cleaning duties.

Gained experience in multiple facets of FOH fine dining at a 3 Michelin star restaurant, including but not limited to:Expeditor: Worked directly with the chef de cuisine and managers to ensure service from the kitchen was setup, executed, and broken down smoothly and all food was sent out timely and accurately based on a 10 course prix-fixe menu. Oversaw a team of 4-5 food-runners daily that worked together with me as a team to fulfill immediate and consistent demands from the kitchen over the course of a 7 hour service nightly. Rewrote the SOP Guide for Food Runners, a thorough explanation of procedures before, during, and after service for Food Runners.Back-Waiter: Worked directly with the captain to provide all support for each table in his or her section regarding marking flatware and glassware, crumbing, breading, clearing tables of finished courses, and keeping track of a continuously updating Mise en place throughout service for multiple tables enjoying different areas of the menu. Food-Runner: Worked as a team with other food runners to support the Expeditor in his or her needs before, during, and after service, such as setting up all Mise en place for the kitchen regarding china, tools for cleanliness during plating, sauce and soup follows, and more. At all times I was expected to know the entire menu for the day following service meeting, including traditional French cuisine, techniques/preparations, and applicable allergies for the service and course. Primary dining room applications were to have an idea at all times where tables were in their course of the menu and relaying that information to the Expeditor, explaining dishes to guests when taken to the table, and having an instinctual memory, under pressure, of tables, positions numbers, and how it translates to placing food correctly and gracefully.

Purchasing for and maintaining an up to date list of 1300+ wine selections by the bottle, 40+ wines by the glass, 13 craft beers. Managing a small team on the service floor, recommending and executing all high-end bottle service, and ensuring sales goals and margins are met.

Napa, Us

Responsible for daily cellar duties throughout the 2011 harvest, including pump overs, monitoring fermentations, racking wines, transferring wines, fruit processing, maintaining cleanliness, and more.

Worked along side the winemaker as the sole intern; daily responsibilities of cellar upkeep, pump overs, testing wines, managing open top ferments, and maintaining cleanliness.Worked in the tasting room on busy weekends as well.

Cupertino, Ca, Us

B.S In Business Adminstration, Wine Business Strategies And Marketing

Master Sommelier Diploma