I'm Levy Dalton and this is all drink to that where we get behind the scenes of the wine business. Oh, Dustin Wilson is the chef sommelier of 11 Madison Park on the show today to tell

us what it's like to run a three-star Michelin wine program.

Dustin Wilson on the show today, Dustin is the Head Soul Meier at 11 Madison Park in the Flat

Iron District of Manhattan.

Dustin, thank you for joining us.

Thank you for having me.

Great to see you. Good to see you as well.

So let's take it back a little bit and talk about how you got here.

You were working at a steakhouse as a waiter, and how was it going down?

Oh, it was, you know, I was just trying to get through school, trying to pay my way through school, and, you know, the

steakhouse was great, it was good money, it was a lot of fun.

It was pretty easy.

And it was the first time that I had ever worked

in a restaurant that really had an extensive wine list

of any sort.

How big was a list?

It was about 400 selections. So pretty big.

Pretty decent size. Yeah. And you know it was it was really interesting to me because I

knew nothing about wine at the time and you know you all of a sudden have to start

recommending things to guess and you know I had absolutely no clue what I was talking about and you know it sparked an interest

so you know just as a way to try to get better at my job, I was, you know, buying some books on the side, reading, just trying to educate myself a little bit on wine, so I didn't feel like a complete fool at the table and was there so many

there to help you out no no there was nobody there it was that's kind of crazy that

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