Meet the Wine and Cocktail Experts at Better In Bottle
A Bachelor’s Degree graduate of the Culinary Institute of America in Hyde Park, New York, this southern transplant has been in the hospitality field for 20 years. Her wine career began at the age of 21 and has since become an Advanced-Level Sommelier through the Court of Master Sommeliers and Wine & Spirit Education Trust. She currently works as the wine director for a New York City–based restaurant group.
Daniella has a passion for making wine approachable. Her classes come from years of training restaurant staff and have been carefully crafted to make wine something worth smiling about.
In 2007, vin covered a shift at a murray hill bar called whiskey river and has never looked back. As cocktail culture in nyc EXPERIENCED a rebirth, vin worked alongside some of the industry’s best while tending bar at momofuku nishi and llama san. currently the bar director at pinch food design, vin maintains an ever-growing catalog that spans over 90 seasonal cocktails.
Vin’s philosophy for crafting a cocktail is to appreciate the thoughtful technique applied to the simplicity of a recipe.