I’m currently working as Wine and Beverage Director for Sidecar Hospitality group in San Francisco (Press Club, Schroeder’s and Elite Cafe’) overseeing the restaurants wine, beer and cocktails program.
My international wine experience spans all the way back to my early childhood outside of Venice, Italy.
Growing up with my grandfather I learned that winemaking was a fundamental part of life - something to enjoy with friends and family. I still remember my first harvests just outside Monselice where our friends and family gathered around the outdoor table to experience sharing good food and wine in a good company.
In 1997, I attended the prestigious Hotel and Restaurant School in Ferrara where I graduated as Restaurant Director.
Following my training, I was selected to be a server for high-ranking military personnel during my mandatory Italian military service.
In 1998, I moved to Florence where I attended the three-year long Italian Sommelier Association Program and earned the Diploma of Professional Sommelier AIS.
During my hotel, restaurant and sommelier studies in Italy, I worked as Sommelier at the celebrated il Cibreo in Florence and then served as Assistant Sommelier at the renowned La Rivista in the Hotel Ca' Pisani in Venice.
Upon arriving in San Francisco, I spent four years as lead sommelier at Aqua Restaurant before opening Perbacco as Wine Director in 2006. With the Perbacco team, I also opened barbacco eno trattoria in 2010, implementing the first interactive wine list on iPads on the west coast.
In 2011 I partnered on forming the North American Sommelier Association, affiliated with the Worldwide Sommelier Association WSA, creating the first "Italian Wine Specialist" certification program recognized throughout the world and endorsed by the WSA. With the North American Sommelier Association I’am responsible for developing, coordinating and teaching wine seminars, wine classes, wine trade events, wine master classes, certified courses and a full Sommelier certified program.
I also participated and achieved certifications through: -Davis University (Introduction to wine making) -Sonoma University (Wine Business Management), French Wine Society (Masters on Champagne, Rhone Valley and Burgundy)
I have also been quoted and featured for many wine related articles in Wine Spectator, San Francisco Chronicle, Wine Country, Tablehopper, Food & Wine Magazine, Bloomberg, 7x7, as well as other smaller publications.