After serving as a Presidential Security Marine in the United States Marine Corps, my first job upon returning to civilian life was as a part-time barback at a local bar. This role sparked my passion for the beverage industry, which, much like the Marines, emphasizes service to others. While pursuing my paralegal studies at The University of the District of Columbia, I continued to bartend, and later carried this experience into my studies of business economics and public policy at George Washington University. Upon completing my education, I embarked on my first director-level position at a bar in DC, instantly realizing that this was the career path I wanted to pursue forever.

For the past decade, I have dedicated myself to honoring the rich traditions of the beverage industry. Being a Bartender, Sommelier, or Cicerone transcends mere titles; it is an art form. There's immense value in a team that strives to exceed expectations. While anyone can serve a light beer, can every member of your bar staff confidently recommend the perfect wine, spirit, or beer pairing for a meal? I am committed to enhancing the customer experience through rigorous training for staff and bartenders who prioritize the quality of ingredients and precise measurements over flashy tricks.

This commitment is the foundation of my company. Your bar program deserves just as much attention as your food program. When I joined Aronimink Golf Club (ranked #9 in the country), there was no designated Director of Beverage/Sommelier, but by the time I left, they hired a successor due to the value of my contributions. During my tenure, I doubled wine bottle sales, halved inventory levels, and increased overall sales by 25%. I assure you, your bar program can achieve greater heights. Let me assist you in realizing the full potential of your offerings.