The Reluctant Somm: Wine & Hospitality Podcast

Most premium consumer goods hide their history. We purchase luxury items based entirely on brand equity, rarely questioning where the raw components were extracted or how materials were managed at the source. Wine breaks that modern corporate template completely, demanding an unmatched detail of consumption—an explicit, unbroken life cycle that traces a liquid in your glass back to a specific soil...

We tend to look at cocktail menus through the safe, rigid lens of classic structures. But when you strip away textbook rules and design a beverage program entirely from a place of unboxed imagination, the floor becomes a live social experiment. In this episode, we break down the journey of Galib Shishir, who is currently managing the high-volume, farm-to-table bar program at Arquet in San Francisc...

Trained saké expert Todd Eng joins us to break down the evolving structural reality of regional Japanese brewing and its shifting role on the modern restaurant floor. Saké often gets structurally pigeonholed exclusively onto sushi menus, but the technical reality of the liquid tells a completely different story.   In this episode, we look past the labels to explore: The New Wave Cellar: How a youn...

The shadow of Langhe looms large over Piedmont. For decades, the global wine market has been conditioned to look at Barolo and Barbaresco as the sole arbiters of Nebbiolo excellence, while the left bank of the Tanaro River—Roero—was left in the dust, pigeonholed as a cheap, fresh white wine region.   We sit down with Giovanni Correggia to unpack the raw reality of farming the steep, sandy hills of...

We dive into the real-world logistics of independent retail with Shane Hunt of Piazza Fine Foods. Pulling from his journey from the early morning dairy shifts at Gus's to managing a major Peninsula wine program , Shane shares what happens when independent stores let distributor portfolios drive their curation. We break down the wonky mechanics of the modern wholesale system, discussing how persona...

The Episode: Cider often exists in a misunderstood corner of the beverage world, but Brendan Barnard of Posterity Cider Works is operating on a different frequency. In this episode, we step outside the vineyard and into the orchard to discuss the reality of minimal intervention. Brendan and his wife run a family operation that begins with trekking into remote, often inaccessible orchards to find f...

Chris talks with Andrew Heinecke, Alcohol Buyer at Haight Street Market. They discuss the reality of the retail floor—moving cases, managing a 500-item inventory, and the transition from the prepared foods world into wine and spirits. It’s a conversation about the work that happens before a bottle hits the shelf and the importance of being a resource for the neighborhood.

"Our job is to provide that escapism—where the outside world doesn't exist. That is the true soul of hospitality." How does a chef from a small German village end up as the Executive Chef of one of Silicon Valley’s most iconic luxury resorts? Roman Petry joins me to discuss his journey through the world's most intense kitchens and his unique philosophy on why high-end dining is less about the food...

Joel Arias has spent half his life in restaurants. From working on cruise ships to serving in the world-renowned kitchens of Peru, he has lived the full spectrum of service.   We discuss the transition from being a "rookie" to the stressful, rewarding reality of owning Frenchie’s Wine Bar . This isn't just a business talk; it’s an inquiry into the grit it takes to show up when the exams don't go y...

"The more you learn, the bigger the world gets." In this episode, Kayne Guzowski of Merchants of Thirst and Deux Punx shares his journey through the ever-evolving California wine industry. From the disciplined service standards of Houston’s to the community-centric floor of Nopa, Kayne discusses how his perspective shifted from "knowing the rules" to "discovering the soul" of wine. We explore the...

In this insightful conversation, we sit down with Danny Alday, the Wine Director for Verjus (sister restaurant to Quince and Cotogna in San Francisco) and a partner in the collaborative pop-up Left on Madeline. Danny is a true leader and forward-thinker in the wine community. We dissect the philosophical concept of "curiosity over criticism," as Danny offers a masterclass in challenging establishe...

In this powerful discussion, Anissa Dingle and I sit down to discuss the launch of one of San Francisco's most anticipated new restaurants, Dingle's Public House, which she co-founded with her husband, George Dingle. Anissa shares her journey from being her mother's "unintentional protégé" in the Salinas restaurant scene to the intense commitment required to open a business. We dissect the core ph...

The system is designed to prey on consumers. In one of the most honest and uncompromising conversations on The Reluctant Somm, Agave Authority Joe Lopezpulls back the curtain on the multi-billion dollar spirits industry. Joe acts as a whistleblower on the industrialization of craft, exposing where high-volume production sacrifices authenticity and transparency for the sake of numbers. We challenge...

How does working the drive-thru window at Culver's prepare you to become a Restaurant General Manager and Wine Director?   In this honest conversation, I sit down with Danny Mastropierro to discuss the realities of building a successful career in the hospitality industry. Danny takes us through his entire professional journey, starting with his time as a shy teenager working fast food in Florida,...

In an industry often defined by accolades, what is the real work? We sat down with Caleb McArthur, Lead Sommelier of the Grand Award-winning Selby's, to talk about a journey that proves the path to the top is rarely a straight line. Caleb's story begins not with a deep wine cellar, but in a university psychology program. It's a path that took him from a family-owned Chinese restaurant to the high-...

On this episode of The Reluctant Somm, I sit down with Tommy Laurel, a sommelier at Lazy Bear in San Francisco. We talk about the hard work and fierce drive it takes to succeed in the hospitality and beverage industry, how the pandemic changed everything, and Tommy’s path to becoming a sommelier at an acclaimed fine-dining restaurant.   You can also find us online at: Website: https://www.thereluc...

This week, we sit down with Alder Yarrow, a celebrated voice in the wine world who has built his reputation on curiosity, integrity, and a deep-seated belief in the stories behind the bottle. We discuss his journey from a digital marketing professional to a highly respected wine critic for his blog, Vinography, and as a longtime contributor to JancisRobinson.com. He shares the story of founding a...

This week, we sit down with Corey Reis, the thoughtful and resilient Wine Director of Be. Steak. A in Campbell. In a deeply personal conversation, Corey shares his winding journey through the hospitality industry—a path marked by high-stakes Michelin pop-ups, the humbling reality of wine sales, and a profound, life-altering turn toward gardening as a way to navigate grief. It’s a story about comin...

In this episode, I sit down with the passionate Zoltan Csaba Nagy, a renowned Sommelier and the author of the award-winning book Wine Queens. He is also a judge for Spain's highly respected annual "100 Best Wine of the Year" guide. Now the General Manager of the Palo Alto restaurant, Macarena, Zoltan shares his captivating story—from his eye-opening "aha moment" at a tiny, family-run winery in Spa...

Welcome to Season 4 of The Reluctant Somm. This is the conversation we’ve needed to have with you. In our most honest episode yet, Chris sits down with, Bianca Finley—a wine professional, an entrepreneur, and the other half of this podcast. We pull back the curtain on the chaotic but necessary work of building a life and a brand on your own terms. We discuss the most powerful lessons we've learned...

In this insightful episode, we sit down with Paul Carayas from Saison Wine Bar, an esteemed professional and the only Certified Madeira Wine Educator in North America! With over two decades in hospitality, including a storied tenure as Wine Director for Michelin-rated Chez TJ, Paul shares his passion for wine, which he literally thinks about every single day.   Join us as we delve into Paul's phil...

In this heartfelt episode, as she prepares to leave San Francisco, we sit down with Lauren Loiselle, a talented sommelier and Cicerone. Lauren's rich background includes Angler in San Francisco, Che Fico and Bar Jabroni in SF, and Homewood in Dallas. Join us as we delve into her reflections on closing this chapter in her life, reflecting on the challenges and triumphs. We also explore the many bea...

This week on The Reluctant Somm, we travel to South Africa (figuratively!) to sit down with Ali Verburg, the second generation now at the helm of Luddite Wines and Saboteur Wines. Ali’s life has been intrinsically linked to the vineyard, growing up deeply immersed in her family's winemaking journey in the Bot River region.   Ali shares the compelling story of her parents, Niels and Penny, who, aft...

San Francisco's vibrant restaurant scene is built on the passion and hard work of individuals with diverse backgrounds, and this week on The Reluctant Somm, we speak with one of them: Jordan Abraham, the Beverage Manager for The Wild and Yokai. His journey in the hospitality industry began in Santa Cruz, working at a local dive bar. This experience then led him through the bar and restaurant cultu...

Ever wonder what it takes to run the massive food and beverage program at a venue like San Francisco's Chase Center? This week on The Reluctant Somm, we sit down with Bay Area native Brooke Lieberwitz, the powerhouse who oversaw it all. From her early days in the local scene to managing beverage programs at Oracle Park and the Exploratorium, Brooke shares her journey navigating the high-pressure w...