“The Best Way to Find Yourself is To Lose Yourself in The Service of Others” - Mahatma Gandhi

I hold valid Texas Health Department SafeServe Food Handler’s, and Bartender’s TABC permit certifications, in addition to being an experienced Restaurant General Manager, Corporate Beverage Director, & a Hospitality Consultant. With these qualities I represent a Hospitality Triple Threat: a tableside culinary historian, an accomplished wine taster with the casual ability to make quality/value beverage flavor relationships accessible. I was first introduced to classic French cuisine via l'Academie Cordon Bleu trained chef Diana Corley as her summer intern (age 12) for a Young Teens 1972 Summer Culinary Tour. This led to a burgeoning cookbook collection: Prosper Montagné’s Larousse Gastronomique, and Henri Charpentier: Food & Finesse Memoirs. Although I demonstrated kitchen talent competence, I preferred the dining floor operations, and management possibilities. I have been a management team leader for restaurants awarded from these prestigious publications/foundations:

The New York Times food critic Mimi Sheraton applauded my Sommelier service in 1988 with The River Club Restaurant on Water Street (Georgetown), Washington DC; and a recipient of The Wine Spectator’s “Best of Award of Excellence” 1991 & 1992 for Masons restaurant (California Street ground floor The Fairmont-Nob Hill, SF) on behalf owner Robert Swig, Jr.

James Beard Foundation’s “Best New Restaurant in America 1997 Rose Pistola-SF” where we served 2,200 guests daily from a 188 seat dining room.

James Beard Foundation’s “Nominee 2000 Best New Restaurant in America” Restaurant ElisabethDaniel-SF; and “Nominee 2011 Best New Restaurant in America” Coi-SF.

Angeleno Magazine-Los Angeles “2005 Sommelier of the Year Norman’s-WeHo”.

Guide Michelin has honored two properties I have had the privilege directing guest service, and wine programs: Coi-SF 2012 Michelin two star award; and Hatfield’s-LA 2010 Michelin one star award;

Pulitzer Prize in Journalistic Criticism winning authors (Patric Kuh, and Jonathan Gold) have both commended my distinction in hospitality service in five articles.

I believe in “Walking around management.” When the restaurant doors are open, management must be on the floor contributing to the guest experience, and assisting the staff service. When shut, the property must be inspected to ensure cleanliness, orderliness, and safety. The ritual of numbers management must be practiced religiously, actionable beliefs put into daily reliability. Consistently practiced business executions are keys to this success.

EMPLOYMENT

Airport Outlet Bartender

OTG MANAGEMENT HOSPITALITY

https://www.otgexp.com/

Hired June 12, 2023; I passed federal background checks, and awarded a Bush IAH airport employee badge iaccreditation July 17, 2023.

I was hired as a rotating outlet bartender for the international arrivals E terminal Bush IAH Houston.

Consulting Mezcal cocktail recipes development

HEDONISTA DE LA FÉ MEZCALERIA

https://www.hedonistasdelafe.com

Hired Pro Bono February 02, completed February 28, 2023

Terry Mulligan, Partner 310-***-****

I supplied 9 Mezcal consulting cocktail recipe recommendations for Hedonistas de la Fé Mezcal Artesanal (4 individual single Agave Mezcal distillation bottlings recipes) for U.S. importer & marketing startup.

Sparkling Wine US Contributor

GLASS OF BUBBLY-UK

https://glassofbubbly.com

February 10, 2023 until present

I supply weekly US wine articles for the Walkey family’s Glass of Bubbly sparkling wine website.

Managing Editor: Oliver Walkey

Telephone: +44 (0-120*-******

Email: ad1p93@r.postjobfree.com

Glass Of Bubbly Limited

No. 24 Blackwell House

Earls Colne Essex, CO6 2JX

London, United Kingdom

(Sparkling Wine regions contributed: Ancre Hill Monmouthshire, Wales; Domaine Karanika Republic of Macedonia, Greece; Renardat-Fache & Domain Tissot {2}, Jura-France; Gruet, New Mexico; The History of Northern California Sparkling Wine: Kalin Cellars-Marin, Korbel, Schramsberg, Iron Horse, Roederer Estate, the Napa Valley's Domaine Carneros, and Domaine Chandon; The Renaissance of Oregon sparkling wine {2 articles}; Finger Lakes NY sparkling wine vineyards; Michigan Sparkling Wines; Laetitia of San Luis Obispo; Barefoot Napa Valley).

MADRID DO ESPAGNA wine producer’s tour (Madrid, Spain May, 2016) regional vineyards examination of Spain’s famous Windmills of Don Quixote. Madrid wine regions hosted by the brightest and most traditional Spanish regional producers.

O&G Mineral Rights Business Partner

MEADHAM LLC

1111 Shepherd Drive Apt. #414 Houston, Tx. 77007

The MEADHAM LLC is incorporated, and located at 3280 Kincaid St, Eugene, Oregon 97405

Mary Ann Birmingham, Managing Partner 541-***-****

September 2013 in perpetuity

An O&G mineral rights inheritance, and the income source during my knees replacement physical therapy rehabilitation. I sign and file corporate paperwork, and serve at the pleasure of the managing partner.

DPG Beverage Director (Spirits,Wine, & Beer)

DANIEL PATTERSON RESTAURANT GROUP (DPG), San Francisco, Ca. 94133

Daniel Patterson, President / CEO of D.P.G. 415-***-****

Haven General Manager, and promoted to D.P.G. Beverage Director

- Salary, Benefits, Uniform, Phone Expenses;

hired in November, 2011 to June, 2013

I directed the three individual restaurant wine programs ($4.25 million yearly wine sales), allowing each restaurant identity to fully express its potential.

I supplied weekly tasting notes with daily pre-shift staff training, led employees field wine/beer trips every two weeks, and updated wine lists organization for all the restaurants are below:

● Coi 373 Broadway San Francisco, Ca. 94133

Dining Room Sommelier, 5 nights weekly. Seasonal wine & beer pairings, 425 wines selection; Percentage Cost Center avg: (wine 28% cost);

COI Awards:

Guide Michelin 2 stars (2011)

SF Chronicle 4 star 2010 (Michael Bauer)

● Plum + Plum Bar 2214 - 16 Broadway Oakland, Ca. 94612

50 bottle All American wine list (available by bottle, keg, flask, & glass)

Plum Awards: SF Chronicle 2 star (Michael Bauer)

● Haven (Jack London Sq.), 44 Webster Oakland, Ca. 94607

90 btl selection wine list (wine 27% cost);

Haven Awards: SF Chronicle 2 star (Michael Bauer)

Departure: I required emergency total knees reconstruction surgery, Physical therapy to 2017.

General Manager & Beverage Director

HATFIELD’S 6703 Melrose Ave., Los Angeles, Ca. 90033 - 323-***-****

HATFIELD’S chef’s Quinn & Karen Hatfield

Salary + Expense + Bonus Sales hired in December 2009 to August 2011

Cost Center %: Food 30.2% cost, Beverage 26.5% mix cost (Liquor 18.5% cost, Beer 26% cost, Wine 28% cost), Labor 27.8% cost.

Pre-opening: Responsible for all Front of House hiring, training, and scheduling. I supervised the turn-around remodel opening, including: ‘Reverse Critical Path 10 day Schedule’ training. I designed & charted the dining room map, the table service moves format, and Micros POS menu’s function programming.

Bar: I created contemporary hand crafted cocktail recipes, and menu (emphasizing cocktail history, staff training + bartender shaker mixing methods), and wine cellar organization, with an award winning beverage, and wine list.

Daily responsibilities: Directed two FoH managers + staff training, hosts & reservationists, daily reservations strategic seating, daily lineup service, nightly floor service, bar financial reports, End of Night (35 staff members) financial closing.

Hatfield’s Awards:

Zagat Restaurant 2011 Rating (of 30pts): 27/30 food, 24/30 décor, 26/30 service

Guide Michelin 1 Star (2010);

GQ Magazine by Alan Richman “Hatfield’s Best New Wine List in America 2010” 07/11;

“Hatfield’s 3 star’s” by Brad Johnson 05/2010 (Angeleno Magazine);

“Hatfield’s: 3 stars” Patrick Kuh in 2010 (Los Angeles Magazine, December)

“Outstanding Wine Service: 2010 Semi-finalist for Hatfield’s” (James Beard Foundation);

“Outstanding Wine Service: 2011 Semi-finalist for Hatfield’s” (James Beard Foundation).

Departure: My mother had a stroke, I went to assist with her rehabilitation program.

VINIPORTUGAL UNION wine producer’s tour (Lisbon, Portugal November, 2009) tour of the Portuguese eight wine regions hosted with Master Sommelier Evan Goldstein.

I was given the region of Bairrada as my contributing written report.

Restaurant Operations & Beverage Consultant

BIRMINGHAM CONSULTING

147 Rose Ave #10, Santa Monica, Ca. 90291

(Active December 2006 to November 2009) for independent businesses:

● CZH Hospitality – Carl Bruggemeier, President Pendleton, Ohio 45202

Consulting Sommelier

December, 2006 - November, 2009

I prepared the wine list for numerous clients including the W Hotel-Long Beach providing B/L/D service for “‘Mr B’s’ French Bistro”.

● Il Grano 11359 Santa Monica Blvd. West Los Angeles, Ca.

Consulting Restaurant Design / Sommelier February 2006 to November, 2007 (Job contract $10k / $3k month + Bonus Sales Commission)

Salvatore Marino, Co-Proprietor / Chef

● Hawaii Liquor Superstore 270 Dairy Rd #152, Kahului, HI 96732

Consulting Retail General Manager – November 2007 to March 2008 (Job contract $60k salary)

Ali Biglar - Proprietor

● Pourtal Wine Bar 104 Santa Monica Blvd. Santa Monica, Ca. 90401

Consulting Sommelier – March 2008 - November 2009 Stephen Abronsom - Proprietor

● Sona Restaurant 401 N La Cienega Blvd. West Hollywood, Ca. 90048

Consulting Wine cellar audit evaluation - November 2009 (Job contract $5k)

● Umami Burger - Various USA locations; Consulting Beverage & Management – September 2009 - November 2009 (Job contract $3k). Adam Fleischman, CEO

Departure: I was recruited by Quinn and Karen Hatfield to open Hatfield’s.

Los Angeles dining & wine contributing correspondent

EATING Magazine West Hollywood, Ca. 90069

March 2005 - November 2006 This was my first professional entertainment critique correspondent writer position I supplied for Eating Magazine. I provided reviews with a positive outlook for editor instructed restaurants: The Hungry Cat-Hollywood, Il Grano Ristorante, Niagara Canadian Eiswein, Cloudburst of Margaret River-W. Australia,

Managing Director & Beverage Director

NORMAN’S 8570 Sunset Blvd. West Hollywood, Ca. 90069

786-***-****

Selected by Norman Van Aken, CEO/Chef Proprietor; & Carl A. Bruggemier, President

Hired as Sommelier, November, 2003; promoted to General Manager April, 2004 to December, 2006. Salary + Bonus, Sales Commission, + Expenses

Sommelier + Service Director: create all Front of House service department manuals (employees job descriptions, “Rules of the Road” primary service sequences, and training schedules), implemented “10 day Reverse Critical Path” training for all FOH departments.

Sommelier (250 wine selections) for cellar & bar spirits, budgeting, purchasing, cocktail recipes, staff training, wine sales and floor service operations.

I was promoted to the Managing Director plus Sommelier’s responsibility duties.

Promotion responsibilities: Promoted to general manager (Managing Director) position after 9 months. Daily tasks included: responsibilities for cost of operations, *By the Numbers* P&L daily analysis, weekly staff meetings, directing three managers, hosts & reservationists, daily reservations strategic seating, staff training, menu imaging.

Daily responsibilities: Directed two FoH managers + staff training daily lineup service, nightly floor service, bar financial reports, and end of night (20 staff members) financial closing.

Awards:

“2005 Best New Restaurant Wine List in America” by Patrick Comiskey (Food & Wine Magazine - National Restaurant Issue);

“2005 Best Cajachina Roast Piglet and Basque Wine” by Jonathan Gold, (Los Angeles Weekly Magazine);

“Norman’s: Extraordinary service” Patrick Kuh in 2005 (Los Angeles Magazine, December, 2005)

“The Best Sommelier in Los Angeles” by Brad Johnson (Angeleno Magazine, December, 2005)

Acclaimed “NORMAN’S - One of the Top Five Sommelier’s in Los Angeles 2006” (August, Los Angeles Magazine);

Zagat Restaurant Rating (27 out of 30pts): “Eight LA 2007 Sommeliers Distinguished”

Departure: Apollo Group sold their Sunset Plaza real estate interests in 2007; Norman Van Aken wished not to pursue business in the Sunset Plaza location without the Apollo Group.

# # #

Contact this candidate