Jason became involved in wine professionally in the early 2000’s while living in Hawaii, working on both the distribution side with Chambers & Chambers and in restaurants. he passed his Introductory in the end of 2005 and Certified at the beginning of 2006. After moving to Napa Valley he first ran the beverage program for Thomas Keller’s Michelin 1 Star Bouchon Bistro in Yountville where he passed the Advanced in 2008, before moving down the street to become Wine Director at Redd Restaurant.
A move onto the winery side of the business led to a position with Harlan Estate, BOND Estates and Promontory wineries for three years. From there he spent four years as the Director of Sales and Marketing for Dana Estates in Rutherford. From there he moved into his current role as Senior Partner at Preferabli, the leading AI-driven B2BC personalization software for the wine, spirits and grocery industry.
Jason was awarded first place at the National Chaine des Rotisseurs Young Sommelier National Finals competition in 2009 and was named one of Wine and Spirits magazine “Best New Sommelier” in 2009. In 2010 he placed 1st overall in the inaugural national TOP|SOMM competition as “Best New Sommelier”, and in 2011 he passed Master Sommelier exam on his second attempt.
Where are you working currently and how has being a MS supported you in your current role?
I am currently a Senior Partner, Wine & Spirits at Preferabli, a B2B2C product discovery and recommendation software for the wine and spirits industry – including specialty and grocery retailers, hospitality and travel, and DTC marketplaces and distribution.
Where were you working when you passed?
I was working at Harlan Estates, Bond Estates and Promontory when I had passed. I had only been off the floor for about five months at the time.
What made you want to become an MS?
I was involved in a tasting group in HI that an Advanced Sommelier, now Master Sommelier was a part of. I wasn’t even in the wine industry at the time, and I became very intrigued and signed up for the Introductory Course in 2005. Challenging myself, my love for wine, especially tasting it, and a shift of careers into the hospitality industry, led me to decide to continue to pursue the CMS certifications.
What is your desert island wine, or what wines/beverages are you currently excited about?
If I could only drink one wine for the rest of my life it would be Burgundy. Though to be fair, if I was actually stuck on an island I would take the versatility of a blanco margarita with no salt any day.
