What does a typical Thursday look like for you, starting from when you wake up – to heading to bed?

It starts with a cup of coffee and a fruit/yogurt/granola combo, and then a shuffle over to my desk to check emails, read the paper and call The Drake to ensure all is well.

A one hour workout gets me pumped to officially start my day and then I head to the Drake. My attention is a balance between working with our kitchen our dining staff, as well as cultivating and maintaining great relationships with our constant flow of customers.

Head Chef, Anthony Rose, and I work together on the strategic direction of our culinary program, staff development, and all of the fun stuff that the Drake gets to do with the other chefs and special dinners. It’s all about quality and value to the guests of The Drake. I try to bring a broad selection, giving preference to small producers, family owned wineries that have a soul and attention to detail. I prefer the ones that hand harvest, manually sort their grapes and utilize minimal or no chemicals, or artificial fertilizers in their vineyards. I love wineries that are conscientious about our environment and work in a sustainable way. That said, a lot of my time is devoted outside of the kitchen towards Drake staff, the regulars and all the amazing people who choose us as a venue. I run our dining room during dining hours and stick around to manage capacity during the ever and always late night revelry. Downtime is precious, so upon returning home I take a shower, pour a good glass of wine, light some candles and catch up with my sweetheart.

How do you choose the wines? I try to bring a broad selection, giving preference to small producers, family owned wineries that have a soul and attention to detail. I prefer the ones that hand harvest, manually sort their grapes and utilize minimal or no chemicals, or artificial fertilizers in their vineyards.

What are your favorite pairings?  I have added a suggested wine feature to the Drake’s new menu, which are pairings for our fall menu.  Possibly the pairing I most enjoy right now is the Charcuterie plate with prosciutto, salami, pâtés and the Kir-Ianni Akakies Rosé from Naoussa, Greece; a terrific starter to share. The richness of the meats is balanced with the high acidity level, and a strong backbone from the tannin structure. The fruity notes of strawberries and cranberries compliment the selection so well. This is also a rosé made of an indigenous grape variety called Xinomavro. Our Salmon & Avocado maki roll paired with the Murai Family Daiginjo Sake, from Aomori, Japan is also delicious.

Which local wines do you use? Some of the best wines I put on the Drake’s list are coming from Henry of Pelham, Inniskillin, Cave Spring, Tawse, Malivoire, Stratus, Thirty Bench and Le Clos Jordanne.  I also buy from Prince Edward County, particularly Norman Hardie wines. I love his style of winemaker and efforts as an entrepreneur.

Do you have a favorite wine? I adore Burgundy in general and Rosé Champagnes and I enjoy more of Old World wines or those that have been made in this style. However, I don’t have a favorite. I can appreciate all wines as long as they are true to their philosophy and grape variety characteristics.       

What was your first job out of school?

I started working in the hospitality business to pay for post graduate courses in the USA (after Brazil, my home). My first job was as part time cook and waitress at a lovely Mediterranean restaurant

What are the 3 skills you require most to do your job well?

Personality, confidence and knowledge

What do you love most about your career?

Every day is unique; I meet all walks of life and every day presents a different creative challenge. The Drake tops it up with arts, great music, and innovative events.

Do you have any warnings?

Beware of the people who use “I am so and so”

If you could try a different career on for a year, what would it be?

Diplomat representing Brazil or Canada