Patrick began his journey in the restaurant industry while in college, eventually majoring in Hospitality at the University of Hawaii. After graduation, he moved to Lanai to work at the Four Seasons and quickly advanced to oversee wine programs at both Koele and Manele Hotel, despite his initial lack of wine knowledge.
Driven by the need to learn, he pursued wine education through courses like the CMS Introductory and Certified Sommelier. Returning to Oahu, he co-founded and managed Formaggio, a successful wine bar and restaurant, where he passed the Advanced Sommelier exam and the MS Tasting.
Determined to achieve the MS Diploma, he dedicated a year to intensive study, balancing theory and practical aspects of wine while working as a server. This commitment paid off and he passed on his second attempt.
Where are you working currently and how has being a MS supported you in your current role?
Since passing the MS Exam in 2011, I’ve been working at Young’s Market Company in the Estates Group division, serving as a wine educator/wine specialist. With the company now known as RNDC, I continue in the same role.
Where were you working when you passed?
At the time of passing the exam, I was employed at Neiman Marcus. Taking a lunch server job allowed me to reduce my work hours from 60 to 35 per week, providing more time for study.
What made you want to become an MS?
My initial interest in becoming an MS stemmed from a fascination with wine history and its practical application in my work. However, after loosing badly in competitions, I realized how much I didn’t know. This motivated me to intensify my studies. Upon catching up with my peers the following year, I realized that achieving the MS title was possible and committed fully to the pursuit.
What advice do you give those who are pursuing certification?
For those pursuing certification, I advise building connections within the industry. While encountering some wine snobs along the way, there are many wonderful individuals who can make the journey enjoyable.
What is your desert island wine, or what wines/beverages are you currently excited about?
As for my desert island choice, I’d opt for off-dry Riesling. With ample time on my hands, I’d prefer a wine I can enjoy throughout the day and night.
