Allan O'Donovan
After many years of pursuing careers in aviation, law enforcement and journalism I am now able to dive in to my true passion wine.
I hope to draw on my diverse life experiences to consult not only for people starting restaurants but also to help producers in the old world communicate in English.
EDUCATION & CERTIFICATIONS
Associazione Verace Pizza Neapolitano. Los Angeles,CA. Verace Pizziolo
California Culinary Academy. San Francisco, CA. Certificates in Pastry & Baking
Boston University. Boston, MA. B.S. Communication
Worldsom, Bordeaux Chamber of Commerce and Industry. Bordeaux, France. Magister Sommelier
North American Sommelier Association. Los Angeles. Italian Wine Specialist Certification
North American Sommelier Association. Los Angeles. Silver Pin Sommelier Certification
California Culinary Academy. San Francisco, CA. Certificates in Pastry & Baking
Boston University. Boston, MA. B.S. Communication
Worldsom, Bordeaux Chamber of Commerce and Industry. Bordeaux, France. Magister Sommelier
North American Sommelier Association. Los Angeles. Italian Wine Specialist Certification
North American Sommelier Association. Los Angeles. Silver Pin Sommelier Certification
EXPERIENCE
SKILLS & EXPERTISE
Wine Writer
Regional Expertise: Italy
Regional Expertise: France
Wine and Food Pairing
Wine List Creation
Regional Expertise: Italy
Regional Expertise: France
Wine and Food Pairing
Wine List Creation
Wine Service- Bar or Wine Bar
Wine Service- Restaurant
Wine Sourcing and Purchasing
Wine & Spirits Inventory Control
Restaurant/Bar Development
Wine Service- Restaurant
Wine Sourcing and Purchasing
Wine & Spirits Inventory Control
Restaurant/Bar Development
After many years of pursuing careers in aviation, law enforcement and journalism I am now able to dive in to my true passion wine.
I hope to draw on my diverse life experiences to consult not only for people starting restaurants but also to help producers in the old world communicate in English.
MY LIGHT BULB MOMENT
After opening a Traditional Italian Restaurant I was depending on sales people for my wine list. Realizing my lack of knowledge, I completed courses by the North American Sommelier Association, Italian Wine Specialist & then their Somm Program taught with Associazione Italiana Sommelier.
Expanding on French Wines, l became a French Wine Scholar and then a Magister Sommelier by the Bordeaux Chamber of Commerce. My picture is of the Commanderie du Bontemps, Medoc Graves Sauternes Barsac GALLERY
MEMBERSHIPS & AFFILIATIONS
Associazione Italiana Sommelier
Worldwide Sommelier Association
North American Sommelier Association
La Commanderie du Bontemps, Medoc et Graves, Sauternes et Barsac
Worldwide Sommelier Association
North American Sommelier Association
La Commanderie du Bontemps, Medoc et Graves, Sauternes et Barsac
AWARDS & ACCOLADES
- Airline Transport Pilot, BAC1-11; Boeing 737,757,767; Airbus A-320, A-330
- B.S. Communication, Boston University 1979
- Los Angeles Police Department, Reserve Officer of the Year, West Traffic Division
RESTAURANTS
- CiaoCristina!, Toluca Lake, CA
- Dish Café, Santa Barbara, CA
- Tony Roma's, Miami, FL
- Hunter AAF Officers Club, Savannah, GA
- Razorback Officers Club, Saigon, RVN
- Friendly's Ice Cream
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Allan O'Donovan
ciaoallan@gmail.com
213-820-6713
San Diego, CA
United States
Dorsoduro, LLC
Restaurant and Spirits Consultant, Certified Sommelier
ciaoallan@gmail.com
213-820-6713
San Diego, CA
United States
Dorsoduro, LLC
Restaurant and Spirits Consultant, Certified Sommelier
Allan O'Donovan began his career in food and beverage in an unique way. As an Army Helicopter Pilot in Vietnam at the age of 19, he was assigned an additional duty managing the Officer's Club that was failing. In less than a month, the club had turned around into one of the most popular watering holes in Saigon, not only for the Military, but also Embassy staff and civilian contractors.
On his return to the US, he was assigned to be Assistant Club Officer at the large Club at Hunter Army Airfield in Savannah until his discharge.
Returning to finish his communication education at Boston University, he revived the independent student newspaper "The Daily Free Press", which today is still one of the top college newspapers, where in addition to operating the business side, was able to polish his writing skills as an editor, theatre and restaurant critic. After graduation he worked as a free lance writer and PR professional earning an award for Best Newspaper Design by the Labor Press Association. He continues to work in various editing projects.
Pursuing a career in aviation, he served as a pilot for several domestic and international airlines until retiring from what is now American Airlines. Traveling extensively, he was exposed to many and diverse hospitality venues giving him a unique view of varied operations; the good and the bad.
After retiring he opened a restaurant in Toluca Lake, CA, CiaoCristina! serving as Sommelier and Bar Manager in addition to his ownership duties. He sold the restaurant in 2015 but continues in a consultant capacity.
On his return to the US, he was assigned to be Assistant Club Officer at the large Club at Hunter Army Airfield in Savannah until his discharge.
Returning to finish his communication education at Boston University, he revived the independent student newspaper "The Daily Free Press", which today is still one of the top college newspapers, where in addition to operating the business side, was able to polish his writing skills as an editor, theatre and restaurant critic. After graduation he worked as a free lance writer and PR professional earning an award for Best Newspaper Design by the Labor Press Association. He continues to work in various editing projects.
Pursuing a career in aviation, he served as a pilot for several domestic and international airlines until retiring from what is now American Airlines. Traveling extensively, he was exposed to many and diverse hospitality venues giving him a unique view of varied operations; the good and the bad.
After retiring he opened a restaurant in Toluca Lake, CA, CiaoCristina! serving as Sommelier and Bar Manager in addition to his ownership duties. He sold the restaurant in 2015 but continues in a consultant capacity.