I build wine programs — whether for a restaurant's list or a shop's shelves — that feel true to the neighborhood they're in and create curiosity and interest for the guests who walk through the door. I love the collaborative feeling of wine, and I bring that to my curation. I also pride myself on highlighting unique, small production wineries. I have no interest in boring, generic wine.
Wine Curation
Story-first
Each bottle earns its place not just because it's delicious, but because of the story it tells, or because it fits into the story you're telling. It's important to find the right bottle for the right moment.
Educational
One of my favorite parts of curation is staff education. From how wine is made to an introduction to each wine and why it matters to the list, I take the time to get the staff to a point where they can sell each bottle and talk to guests about what they love on the list.
Sustainable
I believe in small production producers, independent winemakers, and stewards of the land. I seek out wines that are made with the same quality and care as the food you serve or the items stocking your shelves.
Building or refreshing a wine program? Let's talk about what your list needs to say.
Case Studies
Carla's Fresh Market
Highland Park, Los Angeles
The brief
A new Black woman-owned neighborhood grocery wanted a wine and beer section that matched its values — small producers, organic and natural sourcing, and real access for the community it serves.
What I did
I curate the full wine and beer selection, built around small production wineries and breweries, BIPOC winemakers, rotating seasonally to keep the shelf fresh. Beyond the wine itself, I built out the systems behind it: rep contact sheets, sourcing information, and staff education files, plus an inventory sheet I kept updated as new bottles came in. We also shared calendar that kept communication consistent throughout
The result
Wine became the second best-selling categories after grocery.
Kismet
Los Feliz, Los Angeles
The brief
A Mediterranean-California restaurant with an established all-natural wine program, sourced from all over the world, built by my predecessor.
What I did
I stepped into an existing program as wine buyer and kept the list fresh and exciting, making sure it spanned different price points to reflect the clientele's taste. I also ran regular staff training.
Neighbors and Friends: The Kitchen
South Pasadena
The brief
An all-California wine list with a focus on underrepresented winemakers, for a warm, family-style dining room still deep in kitchen R&D.
My role
Less curator, more connector. I made the tasting appointments, took notes, and brought my opinion to every conversation while serving that specific brief. The tastings were big family affairs, warm rooms full of energy, where I was there to listen, take notes, and gather opinions. I was happy to hear each wine rep out, and happily fed along the way — it pays to be part of a project while it's still deep in food R&D. I also built the organizational backbone: rep contact and sourcing files and staff education materials .
What shaped the list
The owner's approach to markup was quietly radical — a conservative markup so guests could drink well without wine becoming a luxury tax. That's a values decision: the people at her tables deserve access to something good, and she wasn't going to use wine as a profit center at their expense.