Robert originally developed an affinity for culinary traditions while on an exchange trip to France in high school. Years later, while studying Natural History at Prescott College in Arizona, Robert discovered a passion for wine, finding it to meld his interests in food, geography, and the natural world. Returning to his hometown Cleveland, OH, Robert began working under acclaimed chef/restaurateur Zack Bruell, eventually coming to oversee the wine program for all of Bruell’s restaurants. Robert passed the Court of Master Sommeliers’ Advanced Examination in 2014, and is currently studying for the Master Sommelier exam. Moving to Seattle in 2015, Robert jumped at the opportunity to join the talented wine team at Wild Ginger. When not studying wine, Robert enjoys cooking, playing with his son, Kai, weight lifting, and practicing Zen Buddhism.