My interest in wine was sparked when training as a chef, becoming more in depth when I worked in a Michelin-star kitchen. Now I enjoy inspiring all levels of wine-lovers from beginners, see my book “The Periodic Table of Wine” to those with more experience. I relish the interaction involved speaking at wine societies and season this with tastings at private events, judging with the IWSC, marking at advanced as well as diploma level, give private tuition plus advice on food and wine matching. I have worked on the retail side, at wine fairs plus some sommelier work.