People romanticize about working in the restaurant industry, but few realize how difficult it can be. Long hours during the times when most people are home with family or enjoying a meal with friends can lead to many restaurant owners who marry amongst their own. That was my parents; I’m a child of 2 chefs. And when you live a restauranteur’s life, the easiest way to spend time with family is if they’re involved in the business with you.
Growing up in the San Francisco restaurant scene may have spoiled me for good food and wine. Having been around food all my life, my first jobs were also in the food industry. I was the cute kid in the coat check of my parents’ restaurant as soon as I was tall enough to hang a coat on the rack. Later I worked for my father again as his maitre d’, but in the meantime during high school I was hostess at a family friend’s restaurant, and later at A16, an Italian restaurant revered for its imported Italian wines.
My first memory of wine was sitting in a fancy restaurant with my father and being handed the wine menu. I was asked to pick the wine for the evening. It was so different picking a wine for my father rather than for my friends. This moment was the first time I was really asked to act as an adult around alcohol, and it’s etched into my memory. As many wine novices do, I chose a Riesling.
I wasn't so sure about Italian wines at first. Somehow I knew I just hadn't found the right wine that really spoke to me. While I worked at A16, Shelly Lindgren exposed me to many different Italian wines. I kept trying different vintages, looking for a wine that really spoke to me. As my palate developed, I became excited about trying new wines. I was always hosting dinner parties, and dining out with friends. It wasn't something I saw a lot of other people my age doing. So I was impressed when I met Ruben and he invited me to a dinner party. Everyone talked about food and wine while sharing the responsibility of making dinner. I have a vivid memory of texting my dad and gushing over how I had found these people who were just like us.
I was working at a 3-Michelin Star restaurant when I decided to run away to Europe with Ruben. Ruben had been planning this trip for a long time and I found it exciting to experience such freedom; I had no one to report to. We had unforgettable experiences, discovered phenomenal wines and met some very special people along the way who we still stay in touch with.
I said I may have been spoiled by working in so many fine dining establishments, but I don’t think so. Now that I have a baby and entertain at home, I cook most of our meals, and Ruben and I invite friends over to enjoy good food and wine. I love cooking farm-to-table, with the quest for terrific produce and foods from the local area. My experience with wines takes me out for tastings and to meet some of our clients, and we still travel to meet with suppliers all around the world. On a daily basis, however, most of my role with Soil & Vine is the administration behind the scenes. I keep everything running so that Ruben is free to express his creativity.