I am a hospitality professional with extensive experience in luxury food and beverage operations and a growing focus on wine education and beverage leadership. I currently serve as Food & Beverage Manager at Bacchus Restaurant at the Wedgewood Hotel & Spa in Vancouver, a Michelin Guide–recognized fine dining restaurant known for its classic European cuisine and extensive wine program. In this role,A key part of my responsibilities includes supporting the development and presentation of the restaurant’s wine program, guiding guests through the wine list, and mentoring staff to improve their wine knowledge and service standards.
Prior to my current position, I gained valuable international hospitality experience working with luxury hotels and restaurants, including my time as a server at Raffles Dubai, where I was exposed to world-class service standards and a diverse global wine selection. These experiences helped shape my passion for hospitality, wine service, and guest engagement.
Throughout my career, I have remained committed to professional development within the wine industry. I have completed Wine & Spirit Education Trust (WSET) Level 3 certifications and am currently pursuing further advanced wine education with the goal of completing the WSET Level 4 Diploma in Wines. This qualification will deepen my understanding of global wine regions, production methods, and wine business practices, enabling me to contribute more meaningfully to wine programs in fine dining hospitality.
As a hospitality leader working in Vancouver’s vibrant restaurant industry, I aim to continue building my expertise in wine while mentoring team members and helping create inclusive, educational environments where staff and guests alike can develop a greater appreciation for wine.

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I have had a broad career in hospitality, travel, and tourism. Following the journey with a hospitable nature made it easy to be great in the Toronto restaurant scene, and eventually led to a need to understand wine at a deeper level with each new venture. Adventures in operating group travel led to an even greater need for the incorporation of wine in my career. Currently holding a WSET 2, and looking to start my WSET3 in Spring of 2026. Working on my French language skills everyday.

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