My Work
In 2015, I joined Baccarat, an ultra-luxury five-star hotel in Manhattan. Hired specifically for my knowledge of tea, I created a role for myself as Tea Sommelier—the first in New York City. At Baccarat, I established the memorable afternoon tea program as well as a seasonal tea menu closely resembling a wine list. I also worked to create tea experiences around high fashion events and the Royal Wedding.
Since leaving Baccarat in 2020 I have helped to create the afternoon tea program at the Tiffany’s flagship store on 5th Avenue. Under the direction of Chef Daniel Boulud and his team I set up the tea program and trained the staff at the Blue Box Cafe.
I started consulting with Quince, a 3 Michelin-starred restaurant that is a staple in San Francisco. After their remodel in late 2023 I started working to revamp the tea menu with Chef Michael Tusk’s team.
In 2024 I joined the team of Tejava bottled tea as brand ambassador, where I’ve been able to take part in and teach at the SF Tea Festivals.
I love to highlight and source from local companies and true artisans, and show how their teas can be paired with anything from champagne and spirits to cheese and chocolate.
My infectious enthusiasm for tea has made me a sought-after consultant for leading brands and companies in search of unforgettable experiences. I’m available for projects involving:
Tea sourcing and menu design
Tea tastings and education
Specialized pairing experiences
Holistic health perspectives
And lots more. Let’s talk.
