“I’ve never done anything by the book. I grew up on three different continents and my first culinary training came from the best cook I knew… Mom. I bailed on public education and took my talents to prison food service, where I once almost started a riot by adding curry powder to the pot pie. And after years of tasting, pairing, and generally kicking ass in DC-area restaurants, I became the Wine Director at Le Mistral. Then, I bolted. I set off for California to make my own.
Like I said, never by the book. Experimentation drives me. I revel in the so-called avant-garde. I pick stellar grapes at the perfect time and let them do their thing. In the end, it’s about expressing myself, about having a good time. The same spirit that inspired that dash of curry powder. Innovative? Yeah. Risky? Sure. Fun? Come find out.”
WINES
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