Company Profile
SFsommelier Consulting was founded in
January 2000 and the web site ( www.sfsommelier.com ) was
launched in November 2000.
David Glancy
is one of 76 Americans (142 people in the world) to
earn the title of Master Sommelier (MS) from the
London based Court of Master Sommeliers. He is also a
member of the Washington, DC based Society of Wine
Educators, and has passed their highest exam,
Certified Wine Educator (CWE), winning the 2003 Wine
Appreciation Guild Award for the highest exam score
of the year. David has a Bachelor's degree from
Michigan State University's College of Business,
School of Hotel, Restaurant and Institutional
Management
Glancy is the
proprietor of SFsommelier Consulting
(www.sfsommelier.com), a firm that provides beverage
consulting to restaurants and conducts private wine
events. David is also the Wine Department Chair at
the Professional Culinary Institute -
www.pciwine.com Prior to joining PCI, he
was a wine and business instructor at the California
Culinary Academy in San Francisco.
He has worked in
the hospitality industry for over 20 years. His
career has taken him around the U.S. and to Asia for
work, as well as travel throughout several regions of
Europe. David has worked for Marriott, Hyatt, Westin
and Mandarin Oriental Hotel Groups, in both front and
back of house operations. In the San Francisco Bay
Area, he has managed restaurants for Spectrum Foods,
the Kimpton Group and Left Bank Restaurant and played
a key role in several restaurant openings.
He has also worked
as guest sommelier at the KCBX Central Coast Wine
Classic and at critically acclaimed San Francisco
restaurants Aqua, Charles Nob Hill, Jardiniere and
Masa's, as well as the top rated, Village Pub in
Woodside, CA. He has donated his time to charitable
events through WineCommune.com, Stag's Leap Wine
Cellars and the San Francisco Professional Food
Society.
David holds a
California State Wine Judge Qualification, has judged
events for Wine Works, Affairs of the Vine, Santa
Cruz Mountain Winegrowers Competition and Tri-Cities
Wine Festival, as well as several tasting panels for
the San Francisco Examiner. He is also a judge for
the International Chaine des Rotisseurs Best Young
Sommelier Competition.
In addition, he has
been a guest lecturer at University of California
Berkeley Extension and San Jose State University.
Glancy authored a chapter of The Sommelier Guide to
Restaurants in America (Chalk Hill Press), as well as
articles in CaliforniaWineAndFood.com,
TasteCaliforniaTravel.com and several Bay Area
publications. He has also been interviewed on KRON TV
and quoted in Wine Spectator, Restaurant Wine,
Restaurant Business and numerous other publications.
His work with restaurants has been recognized through
Wine Spectator and Restaurant Hospitality Magazine
awards and positive critic reviews in the San
Francisco Chronicle, San Francisco Examiner and other
publications.
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