In my last year at UCLA I found a job bartending at the acclaimed Father's Office in Santa Monica. It turned out to be just as educational as college, introducing me to the vast world of microbrews and the esoteric wine collection of Chef Owner Sang Yoon. Sang quizzed us, put us through blind-taste-testings, and treated us like new recruits in Full Metal Jacket. His training was rigorous and intensive, but it was key in developing my palate, and opened my eyes to the culinary world of food and drink.

My work at Father’s Office began a career of curating other beverage programs: 

2005-2007 Assistant Food and Beverage Director at NYC’s Rubin Museum of Art. 
Created K2, RMA’s Friday night events and cocktail showcase. 

2007 My first solo venture and restaurant, Silent H, which featured a small, food-centric list of wine and beer, including my local favorite Brooklyn Brewery, located just 2 blocks away. 

2009 Got bitten by the cocktail bug and developed an affinity for classic cocktails- thanks to my favorite watering hole HOTEL DEL MANO...

2011 A trip to Tokyo's High Five Bar inspired me to develop a personal cocktail collection.

2012 Curated the cocktail collection for Trotter Bar, located in Shanghai’s former French Concession District.

2014 Returned to NYC, and became the barkeep for Jason Wagner's eclectic beverage program at Fung Tu. Learned to appreciate natural wines, and created The Apium Den, one of Fung Tu’s signature cocktails.