Changing the way wine is experienced.

Wine education, program consulting, and curated tasting experiences for restaurants, teams, and curious drinkers.

Deeply knowledgable, never pretentious.

Dive Deeper!

Based in Los Angeles - Available Worldwide

A woman with long brown hair, tattoos on her arms, wearing a black T-shirt, blue jeans with a braided leather belt, and a silver heart necklace, is holding a glass of white wine and appears to be enjoying it outdoors surrounded by greenery.

What I do

A display of potted succulents and trailing plants on wooden and metal shelves, with glass candle holders on the lower shelf, in a greenhouse or garden setting with natural light.

WINE EDUCATION

Helping hospitality teams build high-level confidence and literacy for your specific program and clientele

An outdoor table with multiple glasses of white wine and red wine, along with wine bottles, on a silver tray. There are chairs and potted plants in the background.

CONSULTING & WINE PROGRAMS

Wine lists, staff training, beverage strategy, and guest experience

Several empty wine glasses on a table with a menu and napkin, with a background of chairs and patterned walls and some green plants.

TASTINGS & CLASSES

Private tastings and pop-up experiences for groups, events, and wine bars

I’ve spent the last 7 years working across wine bars, restaurant dining rooms, harvest cellars, and hospitality concepts that shaped the way I think about food, wine, and service.

My Experience

Most recently, I oversaw all front-of-house operations and wine programming for Cosette Wine Bar in Los Angeles, where I helped build the wine program alongside ownership while independently leading the day-to-day rhythm of the space. From staff education and service flow to tastings, events, bottle shop operations, hiring, training, and guest experience, I further familiarized myself with restaurant operations and wine programs inside out.
Beyond the wine bar itself, I also directed programming for the larger Rolling Greens venue, producing large scale private events and hospitality-driven experiences within the nursery space.
As the sole acting restaurant manager and sommelier, the role demanded equal parts operational leadership, palate, creativity, and industry instinct.
Prior to Cosette, I worked as a cellar and floor manager at Sauced, one of the country’s pioneering natural wine bars and tasting concepts. With no traditional wine list and hundreds of rotating bottles, every guest became a personalized tasting experience. The role sharpened my ability to read palates, guide guests intuitively, and develop a deep familiarity with wines from around the world while managing inventory, cellar organization, and by-the-glass decisions in real time.
Each harvest season, I return to Domaine Les Enfants Sauvages, a family run biodynamic domaine in the South of France. Here I work as part of a small team through harvest and vinification. From picking fruit in the vineyard to punch-downs, press work, and cellar operations, the experience continues to shape my deep understanding of wine from the ground up.
My background also includes fine dining and chef-driven restaurants including but not limited to Amiga Amore and Violet Bistro, where I worked across nearly every part of restaurant operations — from expo and kitchen support to serving and beverage programming.
These experiences gave me a deep understanding of the collaboration and strategies that go behind hospitality at every level.
Alongside restaurant work, I’ve spent years traveling extensively, writing about food and wine, and continuing my formal wine education through WSET Level 3 studies.