Jared elicited a career in wine through a degree in Philosophy. Merging academia and hedonism, his discovery of all things brewed, fermented, and distilled was enticing. Also, it pays a lot better than thinking. Jared earned his first position as a wine director & sommelier at Thalassa, and has since worked with Master Sommelier Scott Carney to open Bussaco; he currently serves as sommelier under Aldo Sohm at the NYC icon and institution Le Bernardin.