Bristol, Vermont, United States
Wine Nerd and Ski Bum with over a decade+ in the food and beverage industry! From Michelin Star Winery Management, to the largest geographic broker's route Southern Glazers offers, and some production and import work sprinkled in! I'm beyond thrilled to be taking my talents from high end hospitality and sales into marketing and consulting. Feel free to reach out for contact about my current two projects in both marketing for beyond impressive Practical Effects as there Account Executive; and also in my own consulting firm The Bar Bros where me and my firm partner tackle wine, craft beer, and cocktail offerings with our 30+ years of high end service expertise, the insider scoop, are trend setting knowledge!
Beyond blessed to be working with some of the best in class writers and researchers I have ever met. Currently running most new account relations, drafting a company sales bible, and working on my never ending network of friends and acquaintances so please reach out to anyone on our team!
Ran day to day account operations, ran tastings and club promotional events, was tasked with completely recreating the account base and ruined relationships in the state of Vermont that the company lost during covid supply shortages. #3 Moet Hennessy out of house sales man for Q3 2023 as a Vermonter where we dont sell Moet or Whispering Angel!
Spent a Vintage On Board running the site and tasting for the folks at Shelburne Vineyards while working with the main winemaking team before they sold off the side project. Was lucky enough help our team put together and present at VintiNord 2022
After I left home and got my accreditations I left for a Vintage in Virginia in my personal favorite wine region in the US. My job was primarily tastings for weddings and large parties and filling gaps on the bar and on the floor. In slow season I would open and close the estate alone and do all tasks in a daily opperation from bathroom cleaning to safe counting and mastersheets for the Cellar
I was born into a sports bar in Upstate NY. We were an Irish pub/Tex Mex location who at the time held the record for largest Mexicans Spirts list east of the Mississippi! From a young age around middle school was brought in 3-4 days a week to do dishes and fry for our prep cook to teach good work ethic. As i grew i learned every role in back of the house first from fry and dishes, to back line, to prep cook, to front line on a busy night before i graduated to host and then bartender before taking over the food and beverage program completely. In 2021 between the pandemic and my father getting up in age and needing a hip replacement we desided to sell the company to fund his retirement! After this I moved into wine for the next 2 Vintages.