Michael grew up working in the hospitality industry at his father’s restaurants and bars. After university in DC his interest in wine and sake developed while working in fine dining, and he moved to Tokyo to pursue work as an actor and executive recruiter. Over eight years in Japan gave him a chance to learn Japanese while expanding his food and wine knowledge. He moved to Los Angeles and was one of the opening staff at Wally’s Beverly Hills where he curated a sake by the glass program to complement the seasonal and retail selections.  You can still find him behind the bar there as well.