My affinity for wine and all things food and beverage started during my undergraduate years at the College of Charleston. I have worked in hospitality my entire professional career, first starting out in Washington, D.C., where I initially thought that events management was my path. I slowly realized that wine was the one thing that kept me interested and consistently excited over the years. Eventually, I moved out to California and attended the Culinary Institute of America at Greystone, completing their Master’s Program for Wine Management. During that time, I worked for Larkmead Vineyards. Subsequently, I moved to San Francisco and worked for State Bird Provisions and The Progress. Last year, I began working for Californios, where I currently serve as the Wine Director.