Brooklyn, New York, United States
Beverage sales + management is a line of work that channels my passion for product and talent for hospitality. I have sold + managed inventories ranging from $15k - $500k for destination wine bars, world-class restaurants, and a multi-outlet food hall. I have held educational seminars for a 3-person server team and an opening staff of ~40 servers and bartenders. At every space I've been a sommelier in I have driven wine sales effectively, bringing in $10k in wine sales singlehandedly during peak services. When I come to work I look for community -- a warm greeting at the beginning of the day, productive steady joyful work throughout, and a sense of a job well done to end a meaningful day. I am dedicated to creating this kind of culture as a leader in my workplace and I look forward to sharing more about my story and values with you.
• La Compagnie Flatiron is a wine bar from the Experimental Group which also operates La Compagnie Centre Street in NoLiTa. The cornerstone of the program is regeneratively farmed Champagne + Burgundy which are complemented with some selections from Italy, Spain, the USA and central Europe. Finalist for Best Medium-Sized List, Star Wine List 2025 + #1 Wine Hit List Spring + Summer + Fall 2025, Eater NY • Perform floor service: greet guests, guide selection process, maintain their experience, close their check. • Open and close the dining room, perform guest recovery and share hospitality independently of management.
Work with hospitality operators and private clients on project openings and closures, educational material, operational manuals, and events on an agreed-upon time period or part-time basis. • Tin Building by Jean-Georges (June 2022 – September 2022): established front-end and back-end wine operations of six seated concepts, hired and trained opening staff of ~40 servers and bartenders, adjusted opening wine lists to fill in 86s. • Fouquet's (September 2022 – November 2022): wrote educational material for opening wine list, established front-end operations, led wine service at dinner during soft opening. • El Nico at Penny Hotel (April 2023 – April 2024): curated and procured opening wine list, established front-end and back-end operations, trained opening FOH of ~30 employees, maintained sufficient inventory, collaborated with events team on pairings for guest chef tasting menus and full-venue wine-oriented buyouts. • Blanca (February 2025 - April 2025): maintained wine list and wine pairing in alignment with Chef Victoria Blamey's constantly changing 14-course menu, executed floor service, and closed the operation. Rated #2 on Pete Wells' list of 100 Best Restaurants in New York City (NY Times). • ILIS (September 2025 - March 2026): facilitated transition in inventory management systems and maintained wine operation of 10-course menu in preparation for closure. • Private events (ongoing): curate, procure and host wine tastings in private residences, at university events, or social clubs.
• Cosme is a Mexican fine dining restaurant from Casamata (Chef Enrique Olvera) whose wine program features natural and traditional wines that situate the food in a global context, with emphasis on wines from Spain, Austria, Italy and France. • Its mezcal program is one of our main beverage attractions, so I also put together mezcal flights for guests on the spot. • Procure and sell wines by the glass and by the bottle in collaboration with somm team and beverage manager. • Mentor passionate servers on a one-on-one basis to cultivate their knowledge and grow into sommeliers.
• Ruffian is a natural wine destination bar in the East Village with a focus on Central and Eastern Europe: Georgia, Austria, Czech Republic, Croatia, Slovakia, Serbia, Turkey, Lebanon, Greece, Cyprus, Slovenia, Hungary, Armenia, Ukraine, with certain selections from France, Spain, Italy, and USA. • Our food program is rated Michelin Bib Gourmand (2019 – 2024) and we offer a four-course tasting menu. I often sold customized flights from our by-the-glass menu upon request.
• June is a wine bar in Cobble Hill that stood at the forefront of the natural wine expansion in America when it opened in 2014. I was tasked with revitalizing it in the post-COVID era with a renewed commitment to staff training, organizational efficiency, considered curatorial decision-making, and cultural outreach via events and social media. • Organized calendar for weekly staff training in order to strengthen areas of improvement for front-of-house team • Created and distributed training material on all new additions to the beverage program, including wine list selections • Managed floor service two days a week: update menu with food and beverage changes, run the door, take point in guest recovery situations, report to upper management with nightly end-of-service notes and assist with operations as needed • Reformatted wine list to prioritize ease of use and display cleaner hierarchy of appellation • Built bin system with integrated inventory counts and reporting via Breadcrumb POS that printed chits with wine key codes to guided servers to exact location of bottle in the cellar in order to streamline service and managerial communication