Nov. 062018

David Yoshida

David Yoshida first got started in the wine profession while in graduate school, finagling a position teaching wine classes at Yale’s student pub. After a brief time working in wine retail, he transitioned to a sommelier position with the AvroKO group in New York City. Curiosity led him to spend the next few years working in vineyards and wineries in Washington state, Spain and France. He currently works for WineRIng, a tech startup that delivers customized wine recommendations to clients, in addition to teaching at the San Francisco Wine School.  He divides his time between Berkeley, CA and Honolulu, HI where he is also opening Threadfin Bistro with Chef Jason Kiyota. David currently serves on the Board of Directors for the Court of Master Sommeliers, Americas, and the Aloha Wine Foundation.

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