Andy Myers has been in restaurants since he was 14 years old and took a summer gig working banquets at a terrible country club. He found his love of wine while working at the 3 Michelin Star Inn at Little Washington and never looked back. He did a 10-year stint as Sommelier at CityZen with Chef Eric Ziebold in Washington, DC and was the Beverage Director for Chef José Andrés ThinkFoodGroup for 8 years. Currently he is the Wine Director for Kohanaiki Club in Kailua-Kona, HI.


He is covered in tattoos, drinks all the Fernet Branca, listens to as much Buck Owens as he does Slayer even though he is known as the Metal Sommelier. He spends all of his extra cash scuba diving any and everywhere he can, finds it funny when you call him a “Smelly-Air” and is a freak for German Riesling, but will drink great Burgundy if you let him.


Where are you working currently and how has being a MS supported you in your current role?

I run the Beverage Program at Kohanaiki Club in Kailua-Kona, HI. With the diversity and elevated expectations at a luxury club, my experience as an MS has placed me in a position to speak comfortably with members while also having the experience to run a world class program.


Where were you working when you passed?

CItyZen Restaurant in Mandarin Oriental DC.


What made you want to become an MS?

It was the hardest sounding thing I could imagine, and I was looking for career advancement that gave me room for learning as well as financial growth. It also, quickly became a wonderful community-building experience as we built a group of like-minded sommeliers in DC.

What advice do you give those who are pursuing certification?

At Advanced and Masters level of testing you will need to make studying and preparing a full lifestyle. You will miss parties, weddings, trips, hours of sleep, etc. If you don’t commit to this 100% you have very little hope at those levels.


What is your desert island wine, or what wines/beverages are you currently excited about?

I live on a volcanic island, so I’m all about light, crisp and easy. Lots of Muscadet and Chablis, Beaujolais and Mencia have been topping my list lately.