Wine and Hospitality

I am a sommelier and writer based in Chicago with over twenty-five years’ experience in hospitality and off-premise.

I currently work as a sommelier at Chef Evan Funke’s Tre Dita Restaurant at the St. Regis Hotel in Chicago, and have worked with Chef Jean Joho at his Michelin-starred Everest Restaurant and as Wine Director at The Capital Grille.

I have written copy and taught wine classes from the dining room to the corporate level. I hold a WSET Level 4 Diploma and I am a Certified Sommelier with the Court of Master Sommeliers.

Travel to Spain

I have travelled to Spain over twenty-five times from Catalunya to the Canary Islands, visiting Spain’s major cities many times over, including wine regions and villages off the beaten path. ¡Nos vemos!

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