frenchette group

At the Frenchette Group in Manhattan, I lead the wine program at one restaurant under Jorge Riera. We find wines that are made with care, and that tell the story of where they come from.

I handle the day-to-day of our wine program—cellar organization, menu design, tracking inventory and waste, staff education and analyzing financials through our KPIs. This year, I'm steering our transition to new software platforms that will deliver deeper real-time performance insights and optimize profit.

The Frenchette Group won the 2019 James Beard award for Best New Restaurant, and the 2025 award for Outstanding Restaurateur. They've had a great line-up of collaborators: Bistrot Paul Bert, winemakers Tom Lubbe of Matassa, Christian Tschida, Katie Worobeck of Maison Maenad, and more.