Restaurant Marc Forgione
GM/Sommelier at Marc Forgione- a one star Michelin and two star New York Times restaurant in TriBeCa since 2009
Spent the summer of 2010 training as a sommelier at the world famous Taillevent in Paris. The first American to be invited in 17 years. Working with a list of over 4,000 selections including the most rare and sought after Burgundy and Bordeaux.
Spent 3 years (2005-2008) working with world renowned Chef Gray Kunz as the beverage director of Cafe Gray and later Grayz
A regular contributor to Sommelier Journal, writing feature articles, holding tasting panels in NYC and conducting interviews with industry leaders and wine makers
Writes original articles on wine for the dinning section in The Huffington Post
A judge at BSIA 2011
Founder of UnderRipe.com