Let's get into wine worth drinking.
Consulting · Seattle
I build and run them for independent restaurants and wine bars, and help private collectors get the most out of their cellars.
For a restaurant, that means a dynamic list that sells at a margin that supports your business. For a collector, it means knowing what you own and opening it at its best. Unfortunately, there are many stagnant cellars out there that lack personality, frustrate your accountant, and alienate the guests we pop corks for.
For restaurateurs in search of the right list.
From scratch
Opening a new restaurant or bar? I build a program to reflect your vision. The list, menu design, pricing, buying plan, and staff training are handled so you can focus on opening your doors.
Already open
Is your wine program costing too much or selling too little? I pair passion with profitability, and then train your team to sell it.
Year-round
A Wine Director at a fraction of the cost. I place orders, manage inventory, coordinate seasonal updates, and develop a curriculum based on your staff's educational needs.
Final pricing depends on the size of your program and is quoted after your free review.
Free Wine List ReviewFor collectors of bottles in all shapes and sizes.
From scratch
Working with people to develop their sense of taste is one of my favorite things about this industry. I'll help plan everything from storage and racking to a purchasing strategy that supports your palate and entertaining style.
Already collecting
The need for proper inventorying and organization doesn't fade away because life gets busy. I catalog and re-rack your entire collection, while developing an aging plan so you know when each bottle is at its peak.
Year-round
You've always wanted a Personal Sommelier. Regular visits for cellar upkeep, logging new deliveries, and assistance with auctions and allocations. A direct line for pairing advice and drinking-window alerts. On request I'll even come to your dinner party and help you entertain!
Final pricing depends on the size of your collection and is quoted after your free review.
Free Private Cellar ReviewEvery endeavor finishes with a program built to succeed. Whether you run it or I do is up to you.
Built a standalone wine bar from an empty room: the list, menus, brand, and POS. Wine drove more than half of sales from the first month, a tasting-flight program turned curious first-timers into glass-pour regulars, and the bar was named to Eater's and The Infatuation's lists of Seattle's best wine bars.
Directed a wine program doing more than $1M a year in sales. Cut cost of goods by more than three points and reduced inventory by a third in nine months, without shrinking the guest experience.
I don't take money from distributors or suppliers.
I've built these relationships over the course of a decade, and they know my integrity is paramount.
Tell me a little about your restaurant, bar, or cellar, and I'll be in touch within 48 hours to set up a time.