Omnivore Cellars is a small craft winery/cidery committed to making varietally correct and exceptionally crafted wines from fruit from the Pacific Northwest. The goal is to make a variety of sparkling ciders, white, red and dessert wines, one of which will pair with any kind of cuisine an omnivore can contrive. The idea of Omnivore Cellars was born back in the early 2000’s working in the fancy steakhouse world in Seattle, when I left the back of the house, traded in my chef’s coat and hat from an apron and a wine key, and started learning everything I could about a deep passion I had in wine.
In 2004 I started training as a Sommelier with the International Sommelier Guild. It was here under the tutelage of two exceptional Master Sommeliers that I crafted my palate. It was in the steakhouse that I learned what the guests liked to drink.