Like many college and University students in Montreal; my career in the Service industry began as a part time job to help pay for school. My academic studies were in the field of pure sciences: Chemistry, Physics, and Math. After a few years my academic interests went through what could best be described as a Bi-Polar episode and shifted to arts and design.

                  Slowly the service industry went from a part time to a full time aspect of my life and eventually I realized it was the career I wanted. The One constant in my service career has always been a drive to learn and challenge myself, and whenever I felt that I had nothing more to learn working in a restaurant’s environment, I looked for something more challenging. This learning curve brought me to “La Queue De Cheval” in 2001, and now after 30 years experience in the service industry I have literarily served everyone from paupers to princes.

                  At some point in my service career; my love of art, and my passion for science and “How things are put together” culminated in a “Perfect Storm” for the making of a Sommelier. I sponged up all the information on Wine and alcohol I could get my hands on, and took on the label of “wine enthusiast” with a passion. The next logical step was studying with the I.S.G. (International Sommeliers Guild) and my career officially changed from waiter to sommelier.

                  The great blessing of my years working in incredibly prestigious restaurants in the city is that over time I have had the exposure and practical experience of working with and even tasting some of the most exclusive wines, scotches and cognacs that the world can offer. In short I offer my clients a wealth of practical experience and well grounded theory.