What courses do you teach at the CIA?
Currently, I teach in all levels of beverage programming, from the Wine Studies course in the associate degree program to the Advanced Wine, Beverage, and Hospitality bachelor’s degree concentration to the Wine and Beverage Graduate Certificate Program. I teach mostly wine and also some spirits and mixology courses.
What makes the CIA stand out from other colleges?
Our school is simply the best: we have the highest standards, the finest faculty, the top facilities and environments. If admitted to the CIA, students will be educated, encouraged, nurtured, and, above all, taught to think critically and proactively.
What would you tell parents about the career opportunities available to CIA graduates?
Graduates of the CIA have enormous career potential. The culinary and hospitality industries are exploding, and they need both trained professionals and new ideas. CIA graduates are entering career paths that they are passionate about, and that is something for everyone to be thrilled about!
What do you like best about being on the California campus?
There is something remarkable about the CIA at Greystone. The historic building, built as a winery in 1889, is a national treasure. Being surrounded by vineyards and farms is a culinary dream. Access to everything that the Bay Area has to offer is undeniable. It is truly the culinary holy land.
What is the next big thing in food?
Organic and biodynamic farming continue to impact our culinary landscape. We need to be innovative and create exciting, fine food, but we also have an obligation to feed those less fortunate and ensure that people have access to healthy and affordable food.
What passions do you have outside of the CIA?
I love to travel and have added more than 30 international destinations to my passport. I’ve also visited all 50 American states, where I tasted as many local culinary specialties as I could!
BA, Simmons College, Boston, MA.
Sommelier, RN74, San Francisco, CA; Restaurant Vincent Guerithault, Phoenix, AZ; The Marker, Adam's Mark Hotel, Philadelphia, PA. Head Sommelier, Quince, San Francisco. Wine Director, Restaurant Gary Danko, San Francisco. Guide, Butterfield & Robinson, Beaune, France.
Best Wine Director, San Francisco magazine, 2007. America's Best Young Sommeliers, Wine & Spirits magazine, 2003. Phoenix's 14 Most Interesting Women, City AZ magazine, 1999.