Sommlight

Jackson Rohrbaugh on pairing nacho Doritos with Sherry, storytelling in 5 words or less, and approaching hospitality like it's a ballet.

Brooks Fraser on moving from the city to the mountains, abandoning law school for bartending, and how transformative deprogramming your life can be.

Scott Ota on the importance of finding your ‘why', his extensive record collection and how to score your wins early in the day.

Eugenio Jardim on tennis meditation, constantly being foiled by wine foils, and his unbreakable enthusiasm for life. 

Tonya Pitts on sound baths, Champagne as one of her food groups, and the symphony level of synchronized service. 

Chris Tanghe on why time is the most motivating currency, having conversations with his dog, Walter, and riding a magic carpet on his lunch breaks.

Chris Horn on living his best life by getting pedicures, avoiding multitasking for efficiency, and perpetually falling in and out of love with wine.

Kaitlyn Duke on growing up in steak houses, considering a future in funeral homes, and her surprising love for spiders and snakes.

Greg Rubin on his reasoning behind inviting T-Pain to Italy, taking life tips from Jim Carrey, and the similarities between Thelonious Monk, wine, and swimming pools.

Cara De Lavallade on wind scorpions, below-deck life of a Silversea Cruise, her 1:1 water-to-wine regime, and why there's no more powerful mantra than: ‘It's going to be great.'

Jennifer Estevez on meditatively running her business, the soothing feeling of vacuuming, full-moon vibes, and maintaining eye-contact with a tiger in India.

Madeline Puckette on bullet journaling, domesticating crows, rebuilding a first-gen Eclipse GSX Mitsubishi, and unworking the world of wine.

Nick Davis on generosity risks, his love for Red Pandas, being an aspiring master birdwatcher, and the similarities between Jazz and Champagne.

Yannick Benjamin on what language he prefers to be yelled at in, the one question he would ask his dog, working out 70-days straight, meditating at St. Patrick’s Cathedral,  and never planning to slow down.

Kim Cavoores talks wars with gluten, opening a wine shop in 2020, wearing Dansko clogs, and playing The Ramones while serving free sherry.

Wendy Shoemaker on her distaste for the story of Bambi, Mastering Mechanical Engineering, that one time she tried Guinea pig, and turning down a job at SpaceX to pursue a career in wine. 

Lenny Redé on building a 6-ft tall Empire State Building cake, the hat tricks of running a restaurant, the smell of cinnamon rolls, and being a high-functioning introvert.

Beth Hickey on life lessons from Monty Python, fascinators, parental mise en place, and channeling her great-grandmother, Mabel.

Chris McFall on the kings and queens of the dish palace, riding a spitting camel, keeping consistent, and his experiences selling major league wine.

Alisha Blackwell-Calvert on accidentally eating horse in Italy, getting into character for restaurant service, ghosts named Mrs. Magruder and her 1-ton friend, Moose.

Annette Alvarez Peters on the importance of making mistakes, why 200 handbags is not enough, and the lessons that helped her become one of the biggest and most influential beverage buyers in America.

Jeff Taylor talks the dive bars of New York, a 26 year career and life in the birthplace of American fine dining, and life’s important staples: eggs and beer.

Maurice DiMarino talks the important difference between body and boogie boarding, wine as art, the intricacies of Google Calendars, and waking up with ideas.

Jill Zimorski talks about the art of studying for one of the hardest exams in the world while cross-country skiing, being proud of being loud, running marathons while listening to Lizzo, and why she prefers her bunnies cooked.

Molly Brooks talks about her love of Ewoks and her dislike of the ocean, why cats are superior pets, her flare, and understanding the greater movement of the restaurant.

Anthony Mueller talks juggling chainsaws, bottled lightening, warm beer, and the one thing none of us can afford to lose.

Isabella Fitzgerald talks the art of muscle memory & repetition, the difference between helping and offering help, her authentic Jersey Shore, and hoarding Capri Blue Volcano candles.

Shayn Bjornholm talks about his greatest gifts in life, people finding their mastery, using Clif bars as a means of communication, and the time he almost purposefully got lost in Champagne caves.

Nelson Daquip talks building a legacy career at a legacy restaurant, being the keeper of culture, sugar craves and gummy bears, and the honor of carrying the load for mama-san.

Jodi Bronchtein talks coconuts in Fiji, getting drunk for the first time at 39, her big question for Stevie Nicks, and the 500-mile walk to her unequivocal yes.

Arthur Hon talks the connection between creating emotion through art and through dining, the complexities in 1000 Island dressing and pursuing an extrovert mindset in the restaurant industry.

Alexandra Stang talks wooden faces, the bounty of the PNW, blowing up preconceived notions about somms, and her ah-ha moment when she slurped back oysters and champagne as a broke college student in France.

Wanda Cole-Nicholson talks keeping her eye on the prize like her mother taught her, sweating out some of the most tedious tests in the world, the three things that matter and honest dealing.

Schuyler Munroe talks about the similarities between work-mates and a military unit, popping bottles, sponging up wine knowledge, and shrinking the world.

Timmy Martin talks lax-bros, creating a wine shop full of unique adventures, moving wine for a young Robert Parker, and having the chutzpah to ask the questions.

Augusto talks the benefits of an Italian accent, his grandfathers lessons, making the most out of your contacts, and keeping up with family goals.

Kat Thomas talks finding her core in wine service, loving Las Vegas, and making a room of cowboys take a deep breath.

Aaron Wood-Snyderman talks bagels, blenders, and restaurant-beatboxing, all while building a legendary and award-wining cellar at Metropolitan Grill

Victoria talks upside-down constellations, the ologies of wine and taming the savage beasts.

Sylvester Inda talks serious mutton chops (the meat version), Chuck Norris Pipes, and literally running at the legendary Keen’s Steakhouse.

Erik talks about the million-dollar espresso, putting the Yay in Somlyay, The United Sommeliers Foundation, and being wine Yenta.