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He holds dual WSET and ISG Diplomas. He was an opening sommelier, then founded and managed a wine-led restaurant, work covered by The Globe and Mail, Vancouver Magazine, and Western Living. He has consulted on wine auctions for Christie's and Sotheby's in Hong Kong.

He then spent three years living primarily in Europe, particularly Burgundy and Piedmont, working in wine importing and consulting for private and business clients. The work was built around provenance, allocation, logistics, timing, and trust: knowing who farmed the wine, who could allocate it, how it travelled, and whose word carried weight. He worked close to growers and winemakers doing serious organic and biodynamic work.

That European chapter shapes the work now. Importing is a systems job with a judgment call at every node and very little that can be verified from a desk. The mechanical parts of a business can be mapped and automated. The judgment still has to be earned.

He now writes The Floor and the Terminal, publishes his research and methods openly, and builds AI systems for hospitality businesses, including The House Somm, a working AI sommelier deployed on a live site.