I've been working in the wine industry for 15+ years in a variety of different roles. I attended Humber College for Hotel & Restaurant Management, completed my WSET Level 3 Advanced Certificate, and am now working on a Foundations in Winemaking course from Brock University. I'm currently working as a Marketing Specialist at Closson Chase Vineyards in Prince Edward County.

I am a graduate of Saint Francis Xavier University in Business Administration with an honours in Marketing and minor in anthropology. I've worked in finance, PR, and ecommerce fashion prior to gaining a position at Univins & Spirits. I've progressed in the company to my current roll as Key Accounts Manager.

Graduated from Niagara College in business sales and marketing and now enrolled in beverage business management. Hoping to one day land a job in marketing for the beverage industry.

A lover and learner of wine, food and fun!

As someone who’s been working in the industry for over 7 years mostly as a server, I have realized how important it is to educate myself on wine not only to provide helpful information to guests, but also to enjoy the wine the best way.

Currently, I am working full time at Aburi Hana where people can enjoy seasonal Japanese tasting menu and well-coordinated wine pairing. Since the menu and pairing change every two months, it now becomes inevitable to have strong fundamentals on wine in order to fully understand how the pairing works with the food.

I would like to take this opportunity to extend my knowledge and be on top of wine game.

This journey will be awesome and delicious, and I can’t wait to nourish myself with a structured wine education.

Born and raised in Toronto, I ended up studying art history at York University and earned a Bachelor's degree (1996) and Master's degree (1999). I have since worked in non-profit art centres, galleries and museums in the USA (2000-2015) and Canada (2016-2021). From 2013 to 2015, I co-developed many "Art & Wine" programs; earned Wine & Spirit Education Trust levels 1, 2 and 3; and, developed four
"Wine & Art" classes (Ancient World; Italian Renaissance; French 19th century; and California Modernism). I have also earned certificates about wines of Chile and Portugal. but taking additional wine certifications have been stymied by an overwhelming workload in the arts and the COVID-19 pandemic. I continue to read about wine, taste wines (and record tasting notes) regularly, and am working on two iterations of an art and wine program with an artist in Toronto. At this stage in my professional life, I am extremely interested in shifting into the wine industry as wine educator, sommelier, etc. (I would prefer not to work in full-time retail/sales.)

Additional note: In the USA, I lived and worked in Nebraska, Utah and Texas... three places where Jewish, gay, and living with mental illness (anxiety) are all stigmatizing and made my target of discrimination. Since moving back to Toronto in early 2016, I have been on the receiving end of anti-Jewish epithets, homophobic threats, and dismissive and/or stigmatizing comments about my anxiety.

So the big question with which I struggle is: How can I work past all these challenges to find gainful employment or freelance work in the wine industry?

WSET 2 with distinction thru Napa Valley Wine Academy. Will level up to 3 this year....

Education:
Wine management program at Niagara College
WSET level 2&3
CAPS program at George Brown College -Certified
CMS certified
Advanced course at Somm Factory
Professional:
E11even Restaurant Stage Sommelier
Don Alfonso 1890 Sommelier
Blueblood Steakhouse Sommelier/Manager

I have graduated in Microbiology and Oceanography while working in the restaurant industry. I was inspired by all the different types of wines The world had to offer and how climate had so much to do throughout the process and end product of wine so, I started learning wine more in depth. I enjoy drinking and selecting bottles for guests with environmentally conscience backgrounds and great stories. My interdisciplinary science background within restaurants and science gives me a unique perspective on climate change within the wine industry and I would like to contribute in many ways to improve all facets from farm to glass.

Working in wine on the hospitality end as well as the business side of things, currently based out of Vancouver. I graduated from Concordia University in Montreal with a BA in Honours Sociology, and have steered my career towards the hospitality industry. I am a life long learner and I believe in passionate leadership with a focus on strengthening and supporting our local communities. People are our greatest asset.