The Evolution of Wine Service
In our latest podcast, host and Master Sommelier Christopher Tanghe interviews Taylor Parsons of Whole Cluster Hospitality and MS Gareth Ferreira of Core by Clare Smyth. They discuss what constitutes good service, how service has changed over recent decades, and the logistics of running restaurants and wine programs that place a high value on service.
Taylor Parsons has worked as a sommelier and beverage director for a range of celebrated Los Angeles establishments, including République, Campanile Restaurant, Spago Beverly Hills, and the Mozza Restaurant Group. He is a co-founder and partner…
The skinny
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