our team
Adam, Co-founder
Even though this is his first foray into wine hospitality, Adam first started to appreciate wine when he came to the Bay Area in 1994 for law school. As he explored Napa and Sonoma, he came to love all the trappings of wine culture. He embraced wine education and even contemplated leaving the legal profession to become a sommelier. While he never made that career transition, he continues to learn and grow in his passion for wine and has had the privilege to visit dozens of wine regions globally over the last 30 years. To help overcome the common intimidation factor many people feel when new to wine, he's excited about giving guests a safe and supportive place to explore the amazing world of wine on their own terms.
Richard, Co-founder
Richard has spent most of his life as an operations leader in the hospitality and healthcare industry spanning the frozen tundra of the Midwest to where the “Hills meet the thrill,” San Francisco. He’s always loved food and travel and was introduced to the vast world that accompanies both, wine. As his passion for exploring and learning more about wine, he hopes to embarc on the journey of discovery with the team, and guests.
Caroline, Wine Guide
Caroline grew up in the East Bay, cutting her teeth on local gourmet cuisine. From a young age, she was attracted to the food scene and enrolled at Cal Poly to study Wine and Viticulture. As a student, she became interested in agriculture and sustainability, leading her to pursue viticulture. As a vintner, Caroline has worked in over 30 vineyards, including Howell Mountain and Oakville Napa AVAs. Her passion has taken her globally, and she recently returned from the emerging Waipara Valley region of New Zealand. Although she loves the serenity of vineyards, her true passion lies in hospitality. As a wine educator, Caroline has worked for several wineries in Paso Robles, including the punk winery Field Recordings. She is excited to continue her work in San Francisco and to meet all of you.
Malcolm, Wine Guide
Malcolm is a bay-area native, growing up right outside of the Presidio. Having allergies growing up, he never found any love for food, being unable to try and experience most of the world’s cuisines. After a “History of Food” & “Chemical and Societal Effects of Wine” courses in college, he embarced upon a journey of culinary discovery, learning that he had outgrown most of his allergies. Over the next few years, Malcolm ate and drank his way through the city, earning his first level of Sommelier while working at staples of fine dining like Spruce, La Connessa, and Miller & Lux. A ravenous palate with a unique life story, he encourages the discovery of self through food and beverage.