"After a youthful decade of working in the action sports industry between Sydney Australia, Oahu, and Santa Cruz for various surfing brands and retailers I began finding interest in the wines of the Santa Cruz Mountains while working in Saratoga at the Mouton Noir restaurant down town." - Wesley Davis Box

"I am a Bay Area native, and have been in the San Francisco restaurant industry for 10 years" - Lindsey Young

Hear it from some of the most versatile sommeliers in Los Angeles

Hear it from some of the most versatile sommeliers in Los Angeles

Quality wines at the mid-level price range that will sell in a reasonable amount of time is what I look for while buying wines, says Anthony.

I see Sommeliers more flexible taking different roles in the restaurants. Incorporating virtual studies, teaching and also tastings, especially during COVID times says Yuki.

"The most important attribute for a sommelier is being humble," says Patrice Hewski.

"To make a lasting impression on guests and co-workers by sharing beautiful wine stories that are both informative and memorable," is what I enjoy the most about being a Sommelier.

"To trust your palate and to listen to the guest" is the most important skill for a sommelier, says Claire.

Elana Abt talks about how you can sell wine to your restaurant customers, how to drive wine sales and much more in this QnA.