I'll drink to that where we get behind the scenes of the beverage business.

I'm Levy Dalton.

I'm Erin Scala and here's our show today. Oh, Shelly Lingran on the show of A16 in San Francisco as well as

SPQR and A16 Rockridge in Oakland. Hello how are you? I'm doing great.

Thanks for having me here.

Nice to see you.

It's great to be here.

So in the 90s you started working at Florida re restaurant?

Yes, in the early 90s.

I worked there for almost seven years.

What was that like? You were with Maurice Rojas?

Yes, he's one of my, he passed away a couple years ago and Ubert Keller who, they just

closed the doors in the end of June this past year 2014.

It was about a 40 year run.

It's pretty good, you know, restaurant lifespan.

So it was, they know, I felt like I was part of the family. I was at, the whole time was at USF. I would work there five nights a week and I was a captain and I got to, you know to do formal wine service and basically my background mainly is French

wine which if you met me today and knew how passionate I am about Italian wine and been focused

for the past decade and a half or so you would not

know this about me but yeah it's all starts in France especially in American

Sommeleier standards.

There was kind of a classical French canon that you were a part of and you learned the service standards of.

Yes, and I worked for a Roland Passo for a few years before that.

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