My interest in both the hospitality industry and the wine and spirits production industry started back in my early years in the automotive sales industry which was in the early 1969. I would spend my time off either planning concerts, art shows which were generally automotive themed and would include wine and cheese pairings or bartending. When I wasn’t selling and marketing, I was tending bar. I love being around people and sharing my knowledge and experiences I have been honored to enjoy through the years. Afterall, back then I was dining with and driving with some of the most interesting people in the automotive and auto racing industry. People like Dr. Ferry Porsche, Lee Iacocca, Roger Penske, Mark Donohue, Mario Andretti and Al Holbert. I thank the Lord every day for those opportunities.

My career path took a turn into the wine and spirits industry fulltime in 1990 when my full and part time careers reversed themselves and stepped down as a sales manager for a family owned car dealership and took ownership and ran a casual fine dining restaurant. Once again, I found myself very comfortable behind the bar as well as greeting my guests and making both cocktail and wine recommendations.

My wine and spirits sales representative at that time was on his way up the management ladder and I knew his position was going to be available. Well, in no time that position was filled but that didn’t stop me from pursuing what I felt was going to be my dream job. Don’t get me wrong, having a new Porsche 911 or even a nicely equipped F150 every few months isn’t too shabby but please, that couldn’t compare with enjoying some the finest wines and spirits in the world with some of the world’s most interesting people.

It was that time that I had the opportunity to meet and learn from a legend of the spirits industry as he was touring the country launching a new category of whiskey called “Small Batch” with his Small Batch Collection of bourbons. That legend was none other then Jim Beams Grand Son, Booker Noe. The collection consisting of some of the finest spirits today. Bookers, Bakers, Knob Creek and Basil Haydon. I can truly say, I learned from the best.

My experiences in this industry have again blessed me with the opportunity to work along side and learn from greats like, Bookers son Fred Noe, Master Scotch Whisky Blender Richard Paterson, Dale DeGroff aka King Cocktail, Ligia Marques of the Port house of Sandeman, Laphroaig’s Master Distiller John Campbell, Andy Davidson the son of the man to design and produce the Glencarian Crystal Whisky Glass and founder of the “Whisky Blender”, David Suro-Pinera director of Siembra Azul Tequila and owner of Tequila Restaurant Philadelphia, Master Distiller Phil Prichard, Carlos Camarena Master Distiller of El Tesoro Tequila, and a dear friend who I truly miss Dave Pickerell of Whistle Pig and Hillrock, just to name a very few. I also worked alongside the brand teams for ABSOLUT Vodka, The Dalmore Scotch Whisky, Jim Beam and Suntory Brands, Sandeman Port and Sherry Wines, G.H. Mumm and Zyr Russian Vodka.

Today as the lead consultant and advisor of The Social Chemist I enjoy my role as CEO (Chef Edutainment Officer) training and entertaining both in and out of the industry on the arts of enjoying responsibly fine wines, spirits and beers. I recently moved from my position of Fine Spirits Ambassador for Charles Jacquins et Cie, one of the worlds largest producers of cordials and importer/producer of brands like Pravda Vodka, Royal Montaine, and Chalfonte Special Reserve Cognac and my long time friend and associate Erin “Red” Schiller with his newly formed spirits and wine import, sales and distribution company, Leadership Brands LLC to presently my third career as the Client Services Director for Mil-Spec Safety and Security Guards, while maintaining my company The Social Chemist in Pennsylvania and Delaware.

* The commission of Kentucky Colonel is the highest title of Honor bestowed by the Governor of Kentucky. I am honored to have been bestowed this title in June of 2021 by Governor Andy Beshear.