Experience

Great Lakes Wine & Spirits

• United States
• Wholesale Alcoholic Beverages
• 200 - 300 Employee

• On Premise Sales Representative

  • Jan 2022 - Present



Selden Standard

• United States
• Restaurants
• 1 - 100 Employee

• Server

  • May 2019 - Jan 2022



MONTESECONDO

• San Casciano in Val di Pesa, Tuscany, Italy

• Cellar Hand

  • Sep 2019 - Oct 2019

  An immersive season working in a small winery in the Chianti Classico region. The estate vineyard practices biodynamic farming to grow Sangiovese, Trebbiano, and Cabernet. Here, was my first exposure to working in a cellar with clay amphora where we made a number of extended skin contact wines. It was enlightening to work in a minimal intervention cellar making unique and extraordinary wines for the region, whilst still working to make wine for the Chianti Classico DOCG designated wine. An immersive season working in a small winery in the Chianti Classico region. The estate vineyard practices biodynamic farming to grow Sangiovese, Trebbiano, and Cabernet. Here, was my first exposure to working in a cellar with clay amphora where we made a number of extended skin contact wines. It was enlightening to work in a minimal intervention cellar making unique and extraordinary wines for the region, whilst still working to make wine for the Chianti Classico DOCG designated wine.



Vertical Detroit

• Germany
• Restaurants
• 1 - 100 Employee

• Bartender Manager

  • Jan 2018 - May 2019

  My time at Vertical cemented my classical knowledge of the major wine regions of the world. I was able to learn how an extensive wine list is crafted and maintained, while having the opportunity to taste the greatest wines in the world frequently during my time here. My time at Vertical cemented my classical knowledge of the major wine regions of the world. I was able to learn how an extensive wine list is crafted and maintained, while having the opportunity to taste the greatest wines in the world frequently during my time here.



RED TAIL RIDGE WINERY

• United States
• Food and Beverage Manufacturing
• 1 - 100 Employee

• Harvest Intern

  • Jul 2018 - Nov 2018

  An all encompassing seasonal position that introduced me to the multi-faceted business of growing, vinifying, bottling, and selling wine at a boutique, family-owned winery. I gained experience in the vineyard, cellar, and lab. Vineyard: berry sampling, leaf pulling. trellis installation, tucking, trimming, weed removal, canopy management, harvesting Cellar: fruit intake, crushing/destemming, punch downs, pump overs, racking, barreling down, fermentation managment, bottling, disgorging, riddling, cleaning... loads of cleaning. Lab: Measuring brix, TA, pH, Chemwell operations, sampling and writing tasting notes All in all, I am grateful to have had the opportunity to dive head first into wine production. The skills I learned helped me gain a more holistic understanding and a deeper appreciation for the wine business. Show less