David Yoshida got started in wine while in graduate school, finagling a position teaching wine classes at Yale’s student pub. After a brief time working in wine retail, he transitioned to a sommelier position with the AvroKO group in New York City. Curiosity led him to spend the next few years working in vineyards and wineries in Walla Walla, Bierzo and Chinon.


Since passing the Master Sommelier examination in 2017, he has joined the curation team at Preferabli, a consumer preference AI startup and works as the beverage director for Threadfin Bistro in Honolulu, Hawai’i. David currently serves as the vice chair for the board of Directors for the Court of Master Sommeliers, Americas, and serves on the board of directors for the Aloha Wine Foundation.


Outside of wine, David is an ordained minister in the United Church of Christ, and serves a church in Honolulu, The Giving Circle Church. The communion wine is either Auslese Riesling or Sauternes.


What wines/beverages are you currently excited about?

Südsteiermark Morillon, Treixadura, Mencia, Cabernet Franc