July 20, 2020
August 12, 2020
August 31, 2020
Jackson is a born and bred native of Seattle, Washington. A year abroad in Italy during college opened his eyes to the world of food and wine. While finishing his Creative Writing degree at the University of Washington, Jackson began his career at Seattle's esteemed Canlis restaurant. For a decade he worked as a barista, bartender, kitchen server, lead server, and sommelier, eventually becoming the Assistant Wine Director under Nelson Daquip. He passed his Advanced Sommelier exam with the highest score in 2012, earning the Rudd Scholarship and the Jeffrey H. Johnston Medal in the process. Jackson passed his Master Sommelier exam in 2017, joining the ranks of only 244 worldwide to attain the honor. 2019 saw the launch of Jackson's new wine venture, Crunchy Red Fruit, which connects subscribers with boxes of sommelier-curated wines from across the globe. In Jackson's free time he enjoys remodeling his old house, playing guitar, and spending time with his wife and kids.
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