I’ve worked in the F&B industry one way or another for about 20 years. Whether it was working from home making custom wedding cakes, or working with Chef Luca Moriconi at the Michelin recommended restaurant Culina at the Four Seasons Los Angeles, I’ve always had a passion for the food & beverage industry.
I’ve put together a portfolio page so you can see some of my work in the kitchen and a sommelier page so you can see some of my wine suggestions as a certified (by the Court of Master Sommeliers Americas) sommelier.
