Where are you working currently and how has being a MS supported you in your current role?
I currently serve as Chief Commercial Officer at Köniva, where I work with hospitality groups, restaurants, retailers, and beverage program operators to help them streamline inventory management and return talented professionals to guest-facing, revenue-generating roles. I also operate my own consulting business, Sommelier On-Demand, which allows me to work directly with clients on beverage program development, education, and strategic initiatives.
Being a Master Sommelier has certainly provided credibility, but its greatest value has been the perspective it has given me on the realities of running successful beverage programs. Through years in restaurants and hospitality, I understand the balance operators must strike between delivering exceptional guest experiences, managing inventory and labor, controlling costs, and driving profitability.
That experience allows me to approach conversations not simply from a technology or sales perspective, but as someone who understands the challenges hospitality professionals face every day. The Master Sommelier credential may open doors, but long-term success comes from listening carefully, building trust, and delivering solutions that create meaningful value for both operators and their guests.
Where were you working when you passed?
I was with Jackson Family Wines, working as an Import Portfolio Specialist. I had recently left restaurant life to better support my family—my son had just been born, and we had another on the way. The hours weren’t sustainable, and the opportunity with JFW came at the right time.
What made you want to become an MS?
I still remember sitting in the Introductory Course in Toronto back in 2006. I had just come back from a year in Australia earning my Master’s degree, and the job I had lined up fell through. I wasn’t sure what was next. I didn’t want to go back into the kitchen, so I started exploring front-of-house options and came across the Court of Master Sommeliers.
That first day of class, I was absolutely floored by the Master Sommeliers leading the course—their command of the material, their professionalism, their presence. I thought, If I could be half as knowledgeable, I’d be good at this job. But with my academic background and competitive streak, “half as knowledgeable” wasn’t going to cut it. Quietly, I made a promise to myself: I’m going to find a way to earn that pin.
What advice do you give those who are pursuing certification?
Find your people. Beverage professionals often operate in a kind of isolation—usually the only one (or one of very few) in their program, even when they’re on the floor. Having a study group or a peer network gives you a support system that lasts well beyond the exam room. Some of my closest friends today were with me at the start of my certification journey.
Also, be honest with yourself about why you’re pursuing certification. Ask, “What will this help me achieve? “and “Does this move me closer to the kind of professional I want to become?” Chasing letters for the sake of it—because it looks good on a résumé or an email signature—can be a costly distraction. But if the credential brings you closer to clarity, confidence, or competence, then it’s absolutely worth the investment.
What is your desert island wine, or what wines/beverages are you currently excited about?
Sure, I could say Champagne, Burgundy, or Riesling—but that’s predictable. Let’s go with Albariño from Rías Baixas. It’s bright, vibrant, and seafood-friendly—perfect for a desert island setting. But truth be told, even without seafood, I’d still be pretty happy sipping it.
