"If you cannot captain a table - read the guests, build a relationship, guide them through the menu, make thoughtful suggestions to enhance what they are interested in - you have no business of trying to sell wine to them." - Mia Van de Water, Master Sommelier

Emanuel Pesqueira shares his thoughts on balancing sustainability with indulgence, and how hospitality professionals can create seamless, transformative luxury environments

Rachel Candelaria is the Sommelier at Spruce helping create memorable dining experiences for their guests.