Sommelier Douglas Faraco is a lecturing instructor of Hospitality and Service Management at CIA at Greystone, where he teaches Service and Beverage Management, Hospitality and Service Management, and Wine Studies. Drawing on years of professional experience across restaurants and wine programs in both California and Nevada, he helps students build the knowledge and practical skills required for leadership in modern beverage and hospitality operations.
As a certified sommelier through the Court of Master Sommeliers (San Francisco, CA), an advanced sommelier candidate, a certified WSET 3 with merit and a WSET diploma candidate, Faraco brings deep technical expertise to the study of wine and hospitality. In his teaching, Faraco, a Certified Higher Education Professional (CHEP), emphasizes sensory awareness, professionalism, and the power of thoughtful service to elevate the guest experience.
Before joining CIA in 2022, Faraco held numerous front-of-house and beverage leadership positions in the restaurant industry. He was sommelier at Montage in Healdsburg, CA; wine director and sommelier at Solbar in Calistoga, CA; and virtual sommelier for YayConcierge.com in Rhode Island. His earlier career included roles as wine buyer and floor manager at Backyard in Forestville, CA, and assistant front-of-house manager and server trainer at JB Mapes & Co. in Reno, NV. He also worked as recommendations specialist for Wine.com in San Francisco, providing expert pairing advice and wine education to clients nationwide.
Faraco’s dedication to service excellence and beverage education has earned industry recognition, including the Wine Spectator Award of Excellence (2018–2020) and the Napa Valley Wine Award (2018–2020).
When he’s not in the kitchen or classroom, he enjoys gardening, exploring regional cuisines, mentoring young professionals, and spending time with family and friends.