•I have completed the Advanced Certification with the Court of Master Sommeliers.
•I have been the wine director for a multi-million dollar fine dining restaurant group in the mid-west.
•I have been in the restaurant and wine industries for fifteen years with over ten of those in management.
January 2008 – present
Purple Feet Wine Company
On Premise Specialist / Sales
• Responsible for prospecting new accounts and representing a portfolio of smaller high end producers, domestic and international.
January 2003 – January 2008
Bartolotta’s Lake Park Bistro, Milwaukee, WI
Wine Director / Manager
• Responsible for all duties involving the wine programs including buying, updating the list, inventory, cost control and staff education. The list is French only and includes wine from all of the AOC’s that are available in this state as well as all the top producers represented in WI. The list has over 300 selections.
August 1998 – September 2000
Eddie Martini’s, Milwaukee, WI
• Required having a professional service background along with the ability to sell the menu and the extensive, mainly domestic wine list.
September 1993 – August 1998
Cucina! Cucina!, Seattle, WA
Restaurant Manager / AGM
• Responsibilities included staffing, scheduling, training and development of service staff. Extensive work in financials including operating statements, general ledger, payroll and inventory. Responsible for wine list selections and front of the house staff wine education.
September 1991 – August 1993
The Space Needle, Seattle, WA
• In charge of daily operations, all front of the house staff service issues and maintaining the wine lists with a Pacific Northwest and California emphasis. Also responsible for all wine training with a focus on tasting and sales techniques.
January 1988 – August 1990
Fred Meyer, Raleigh Hills, OR
Wine Shop Buyer / Manager
• All purchasing and hand selling wine on premise. Inventories included wine from every major wine-producing region in the world. Increased wine sales to $120,000.00 per period on average.
California Institute of the Arts, Valencia, CA
BFA Theater Arts
Portland Community College, Portland, OR
AA Hospitality and Restaurant Management
•The Court of Master Sommeliers - Advanced Certification
•The Society of Wine Educators
It's my pleasure to be the first to welcome you to our fantastic community of foodservice professionals from all over the globe. With hundreds of blogs, discussions groups and events to discover, Fohboh is the perfect place for you to connect and communicate with colleagues. Don't hesitate to contact me with comments or criticisms.
Before you get started, please check out our Community Guidelines and our FAQ. You might also watch our short FohBoh Video Tour. When you're comfortable with the lay of the land, start a blog post or join a discussion group - we're glad you're here and can't wait to hear more from you!
Director of Community Development, FohBoh
The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.
ARG recently sold 14 company-operated restaurants in Tampa, FL to Mosaic Investments, Inc. (Mosaic), a fully integrated investment firm based in Atlanta. In addition to remodeling existing locations slated to commence at the end of 2014, Mosaic has committed to build 13 new Arby's restaurants in the Tampa area over the next nine years.
Prior to joining Smoothie King, Bruno served as vice president of retail sales, operations and franchise development for Fannie May Fine Chocolates, a division of 1800Flowers.com, where he oversaw a $69.5 million retail division that included 100 corporate stores and 45 franchised stores.
If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.
Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.
At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?
Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.
Astronomers believe that every star in the galaxy has a planet, one fifth of which might harbor life. Only we haven't seen any of them -- yet. Jeremy Kasdin and his team are looking to change that with the design and engineering of an extraordinary piece of equipment: a flower petal-shaped "starshade" positioned 50,000 km from a telescope to enable imaging of planets about distant stars. It is, he says, the "coolest possible science."