Most sommeliers are front-of-the-house wine experts. Most cooks are back-of-the-house food experts.  My background is rooted in both worlds, including over a decade as a professional cook and caterer, and more recently as a certified sommelier.   I am bringing this combination to the market in the form of wine consulting services for restaurant owners who want to up their game, and individuals who want to learn more about wine.

Montreal's restaurant scene is ridiculously competitive and wine is becoming a crucial element to success - clients demand selection which complements the food and they expect it to change regularly.  If your current wine list is peppered with the usual suspects (you know them:  Liberty School, Oyster Bay, Liano, Jacob's Creek, Kim Crawford, Fetzer...) then you are losing customers to competitors who offer a broader range of wines, including a balance between New and Old World options, biodynamic wines, and a healthy selection of interesting wines by the glass.   I can help you develop a more competitive wine list which will complement your food and give your clients a reason to come back more often.  I can also help you in the front of the house by providing basic wine service training to your team - no one wants to be served a $100 Barolo by a waiter who lacks basic wine service skills.

I also work with individuals who want to learn more about wine, in a casual, no-pressure setting.  Wine is complex and can be overwhelming, which is why we often get in the habit of bringing home the same bottles even though we are bored with the usual selection.   If you want to get out of a rut, try hosting a tasting and tapas night for a group of friends (I bring the food and wine).  It's casual and fun, but will help you branch out into new varietals and regions.  Or, if you are ready to invest a little, I can help you design, build and stock a home cellar. You don't need a lot of space and it doesn't have to cost a fortune, as long as you have a good plan and optimize the selection.

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