I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, We're joined today by Roger Doug Warren, the Master Sommeier who is long career working with

wine in New York City. Hello sir, how are you?

Twain, how are you? Dwayne, how are you?

Great to see you.

Thank you.

So you got your start working as a Somme at the Maurice restaurant in the Parker Meridian.

Yes, but I had some training beforehand.

I had worked at my family restaurant for quite a few years and it was very much of a wine-oriented restaurant.

My father was the chef there, chef owner with my cousin who was his

partner and both of them have had training as some as some aAs I've worked the floor as some iays so they used to have

one maker dinners and I was very much active with that so I learned a lot

right there and also learned the service and I already took a course on

wine which I very much enjoyed and it was the same course that my father and my cousin took.

They were both first in their class.

I wasn't going to be outdone, so I was too, with higher marks.

Oh, perfect.

Yeah, I mean, you have a long career of doing quite well competitions.

Was that sort of early in the Sommeer game? I mean what year was that that your parents were,

your dad was a somega.

Well, my father was a somee in the 70s.

Yeah, maybe even earlier, actually earlier than that in the 60s.

And this was in New York or in New York?

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