YOU KNEW YOU WANTED TO BECOME PART OF THE BEVERAGE INDUSTRY… F&B EVERYONE HAS A STORY. TELL US HOW WHAT WAS YOUR “LIGHT BULB” MOMENT? I was in my 20’s working at a resort in St. Thomas, USVI, and one of the beverage managers introduced me to fine wine for the first time. Until that moment I had never considered wine as a beverage of choice. After a few vintage Champagnes and white Burgundies later I knew this was something special.
WHAT DOES A TYPICAL DAY OF WORK LOOK LIKE FOR YOU? There is never a typical day but an ideal day would consist of few vendor meetings, a wine tasting or two, meeting with the other food and beverage division directors to get the feel for what’s happening in the hotel. I also walk around the resort to spend time with sommeliers to see what’s going on in their worlds.
IS THE MOST REWARDING THING F&B WHAT ABOUT YOUR PROFESSION? The ability to work with some incredibly talented and like-minded people. Also having access to amazing wine is a big plus. THE BEVERAGE CULTURE LIKE F&B WHAT’S IN YOUR CITY? ANY REGIONAL TRENDS
IS THE MOST DIFFICULT PART OF F&B WHAT YOUR JOB AS A DIRECTOR OF FOOD AND
BEVERAGE? Learning to delegate. My first instinct is to do it myself but over a period of time I have realized that you need to let people who are very good do their jobs. I need to allow myself to see the big picture.
Food & Beverage Magazine |January 2017
YOU’VE OBSERVED? Miami, in the last few years, has really caught up to the national scene. We are seeing world class cocktail bars open and become very successful. In regards to wine, rosé is still on fire and showing no sign of slowing down. IS YOUR FAVORITE TRADITIONAL F&B WHAT COCKTAIL? Negroni 75% of the time. Old Fashioned rest of it