Ron is a wine, spirits & hospitality industry veteran of more than 30 years, Starting in F&B in college he completed the Advanced Sommelier at the Chewton Glenn in New Milton in 1992 and the Master Sommelier Diploma at the Dorchester Hotel in London in 1999. As the head of Education for Southern Wine & Spirits of Nevada, he taught numerous seminars and classes at restaurants, hotels, colleges, and courses for the Court of Master Sommeliers. He has also been an expert wine speaker for The Newport Beach Wine Festival and The Park City Food & Wine Classic for the past decade and been a guest sommelier with many celebrity chefs such as NOBU, Wolfgang Puck and Emeril Lagasse.


Along with a strong commitment to wine he brings the unique experience of 7 years in automotive sales and sales training, Ron is a 21-year veteran of SGWS, working through the ranks and finishing as VP On Premise Wine with an additional 3 years VP Off Premise, Spirits and Operations for Vin Sauvage Wine & Spirits and add a year of National Sales for a Napa winery.


Where are you working currently and how has being a MS supported you in your current role?

I am currently the CEO of a small wine & Spirits wholesale company in Las Vegas.


Where were you working when you passed?

I passed the Master Sommelier in 1999 while working for Southern Wine & Spirits in NV. My previous background in sales with my knowledge and credential and a lot of hard work has allowed me to build a career in the wine & spirits business.


What made you want to become an MS?

My old friend and study partner Steven Geddes introduced me to the court and invited me to study with him we added Angelo Tavernaro and all of us made it through.


What advice do you give those who are pursuing certification?

For those who are pursuing it now: understand it is a marathon not a sprint, it becomes a life long journey which is never complete; there is always something new. 


What is your desert island wine, or what wines/beverages are you currently excited about?

I would need a desert island with steep hillsides to grow riesling and golden promise barley to make great scotch whiskey.