BS, State University of New York, Empire State College, Saratoga Springs, NY. CEGEP, Dawson College, Montreal, Canada. New York Hotel Management School, NYC.
Wine Journalist, Hudson Valley Connoisseur. Editorial Contributor, Santé, Associate Press, National Culinary Review. Adjunct Professor, New School University, NYC. Chef Sommelier, Breakers Hotel, Palm Beach, FL. Maître d'Hôtel, Don Cesar, St. Petersburg, FL. Head Sommelier, Colony Beach Resort, Long Boat Key, FL; Arnauds, New Orleans. Wine Judge, National Restaurant Association, 1987.
Wine & Spirits magazine Best Books of 2010 for Exploring Wine, 2010. Beverage Book of the Year, James Beard Foundation; and George Duboeuf Wine Book of the Year, both for WineWise, 2009. Distinguished Service Award, Italian Trade Commission, 2009. Wine Educator of the Year, European Wine Council, 2007. Diploma of Honor, Corporation des Vignerons de Champagne, 1998.
WineWise. Exploring Wine.
Sommelier Society of America, East Coast Chapter.
In Their Own Words:
"My grandfather was in the French resistance during World War II and when his troop was captured his life was spared because he was a great chef. He later dynamited his way out of prison and fought again before immigrating to Canada where he was a chef. I worked with him when he moved to New York."
"Being able to integrate playing guitar and display my wife's art work at some of my wine and food pairing events."
Advice to students:
"Never choose a job just for the money. Work for and with the most passionate and professional people you can find. Make a commitment to work at a job for at least 18 months. Travel, taste, and keep a journal of your experiences. Be a positive person. Balance your professional life with other activities."
What attracted you to the CIA:
"The chance to share my knowledge of wine and learn from collegues and students. Plus, the chance to be closer to my family in Montreal."
What do you enjoy most about the CIA:
"Sharing knowledge and life experiences with co-workers and students. Great food, wine, and conversations at the table."
Favorite classroom story:
"I try to make a complex subject such as wine understandable through a combination of personal experience, explanations about scientific and artistic sides to wine, history, current social issues, and humor."
"Wines, wines, wines."