Growing up in Roanoke, VA, Robert’s first job in restaurants was in the Summer of 1980 and he stayed in the business after college, working in Charlotte NC, Martha’s Vineyard, MA, Atlanta GA (where Michael McNeill MS plucked him from the crowd and offered a job as his assistant at the Ritz-Carlton, Buckhead) and Richmond VA.
At Michael’s insistence, Robert began the CMS journey in August 1995 by passing Intro, followed by Advanced in 1997 and then the MS Diploma in 2001.
Where are you working currently and how has being a MS supported you in your current role?
Recently retired from a 25-year career in the Importing & Wholesale Distribution business, my wife and I run Leek & Thistle, a Prepared Foods business with a Wine Bar and a Retail Wine program in Richmond, VA. The MS diploma is a conversation starter and validator of skills, and is a draw for people of all levels of wine experience who want to receive professional service.
Where were you working when you passed?
When I passed the MS exam in 2001 I was employed at the Commonwealth Club in Richmond, VA.
What made you want to become an MS?
Michael McNeill impressed upon me the benefit of the CMS program and the MS diploma when he hired me; he had been selected the best sommelier in USA and represented us at the Concourse Mondial competition and I wanted to be half as successful as he had been.
What advice do you give those who are pursuing certification?
Advice to those pursuing certification is to not waste time, study & work hard, and sacrifice your free time for a very worthwhile credential that will expand your professional world.
What is your desert island wine, or what wines/beverages are you currently excited about?”
My desert island wine is, logically, Madeira – it needs no refrigeration, doesn’t mind the heat, is already oxidized, is available from dryish to sweeter styles that will pair well with seafood and coconuts!”
