Among New York’s youngest sommeliers, Troy is a passionate and committed student of wine, food and hedonism in general. He has had the rare experience to work with such talented and generous chefs such as David Drake, Jean Georges Vongerichten and Waldy Malouf. He is a strong advocate of the ever-evolving (sometimes avant-garde) future of the wine industry as well as a disciplined practitioner of the classical school.
Troy believes that wine is best enjoyed shared, either with connoisseurs or novices, over conversation, good food and the occasional cigar. He is deeply grateful to those who have supported his ambition and looks forward to including them in all future accomplishments.
Troy is currently the General Manager and Beverage Director for Harry’s Cafe and Steak in New York City.