Michael got his start in the wine industry at the ripe age of 18 after finishing an internship at a winery in Paso Robles, CA. After a handful of other harvests he started is sommelier career at a wine shop in Templeton, CA. After deciding to pursue wine as a career he moved to Los Angeles working the floor at various restaurants such as Faith & Flower and Osteria Mozza. He pivoted during Covid and worked another harvest with Saxum Vineyard’s. After realizing his time was up in Los Angeles, he made the move to San Francisco working in two of the Bays most prestigious restaurants, Atelier Crenn and Quince.