Joined the AWR Ohana: 1998
How’d you start your career in the Food & Beverage industry?
As a porter/bartender at the Hawaiian Regent Hotel, then I progressed to assistant wine director at the Halekulani Hotel, and wine cellar master at the Hyatt Regency Waikiki where I first got involved with the Master Sommelier Program. I expanded my experience to restaurant management at Bagwell’s, Michel’s and The Prince Court
Besides water, if you could only drink one beverage for the rest of your life, what would be it?
Wine – specifically, Riesling
Philosophy about wine?
Wine, like soulful food, should tell you a story and reflect a sense of place.
I do have a talent for making the simple – complicated. And no talent to reduce things down to a syrup.
"CAN! Not, “No Can”. The question should always be, how can?" – Richard Ha & Billy Kenoi