Coming from a family of Restaurateurs, a passion for food and wine was instilled early on in the life of Jake Young. After graduating from the University of Vermont, Jake pursued his interests in the hospitality industry, eventually landing him at the Culinary Institute of America in Hyde Park, New York. While honing his skills, Jake performed his eighteen-week externship at the highly acclaimed Mill River Inn in Oyster Bay.

 

Upon completing his studies at the Culinary Institute of America, Jake was lured back into the dining room and took a job at the now shuttered March Restaurant in New York City. Each step in Jake’s career only magnified his interest and passion for wine. He went on to study with the American Sommelier Association and the Court of Master Sommeliers. 

 

Jake is currently the Sommelier and Wine Director for a Long Island restaurant that boasts an 800 label wine list, which was awarded the “Best of Wine Spectator Award of Excellence” by Wine Spectator Magazine.  

 

Jake regards wine education as a lifelong process, and enjoys teaching people to appreciate wine, while demystifying the world of wine in the process.