Our SOMMelier Blog - see what's on the minds of Americas top SOMMeliers...
- Prager Rieslings
- Donhoff & Hexamer Rieslings
- Raveneau Chablis'
- Roulot Meursaults
- Nearly any Vosne Suchots
- Combier Crozes Hermitage
- Verset Cornas
- Araujo Cabernet
- Belle Pente Pinot Noirs
Le Pigeon
Portland
- Le Pigeon
- Craft, NYC
- Craft, Dallas
- Gramercy Tavern, NYC
Andrew is a native New Yorker who began cooking at Gramercy Tavern at the age of sixteen. Following stints in the kitchens of Jean-George and Aureole, and upon the completion of his studies at the Cornell School of Hotel Administration, he returned to Gramercy Tavern as a floor manager and director of the cheese program. He then moved to Craft restaurant where he served as the beverage director overseeing the wine list at Craft restaurant and developed the beverage programs at Craftbar, Craftsteak New York, and Craft Dallas. Andrew recently moved to Portland, Oregon to be a part of that city's thriving food and wine scene. He is now Sommelier and General Manger of the small and highly-regard Le Pigeon restaurant on Portland's east side. Andrew believes offering his guests delicious wine and beverage options are an extension of a restaurant's hospitality, not only its gastronomy.