Troy Clarke has just finished his 19th year in the hospitality industry, and says he never considered anything else. He remembers that when he was 13 and he needed a job he began washing dishes at a local bakery and has never looked back.
After he became interested in wines and spirits he realized that he wanted to complete the dining experience for customers and create pairings that enhance the chef’s best preparations. Currently the Executive Director of Banquets at Loews Miami Beach Hotel, Troy also is a sommelier student at ISG.
His most memorable wine service experience was dining with Tony Terlito and sharing stories and recommends Zinfandel. As Troy points out, those are the everyday affordable wines that got America started.
Troy is currently reading Punch by David Wondrich and he recommends The Essentials of Wine with Food Pairing Techniques by John P. Laloganes. Troy enjoys spending time with his wife and three children and listening to country music on Pandora.