What was your first-ever job? My first-ever job was babysitting. The first job where I was taxed was Burger King, where I rose to Crew Leader before leaving for college.
What was your worst job interview? I was once interviewed at a winery in the Napa Valley. I walked into the senior winemakers’ office, which was really dark and dreary. He didn’t smile and was way too serious, it was just not a good fit for me. I got out as quickly as I could.
How do you describe your job to your mates? I describe it as my hobby as it does not seem like work most of the time. I get to blend wines and share them with people all across the world - I am extremely lucky!
What is the most rewarding part of your job? When I introduce my wines to someone who has a preconceived idea about what they will taste like because of the price. When I convert them into a ‘foot fan’, nothing makes me happier.
What is the least rewarding part? Leaving my family when I travel. I have two young children and it’s hard to leave, but I always have fun when I get to where I am going. Leaving makes coming home even better.
What is your motto in life? Look for the positive opportunity in any situation. My glass is always three-quarters full.
What’s your nickname? All Barefooters have a foot name and mine is Pinky Toe.
If you were allowed one dream perk what would it be? My own personal helicopter to fly me from Sonoma, California, where I live, to Modesto, where I work.
What’s your favourite movie and why? Disney’s Tangled because I get to watch it with my six-year-old daughter.
What has been the most embarrassing moment in your life? A few years ago at an annual Barefoot meeting on the Jersey Shore I had to dress up as Sporty Spice and perform a rendition of Spice Up Your Life.
Which celebrity would you pick to join your staff? We have been lucky enough to work with Ben Fogle in the UK, who has totally embodied the Barefoot lifestyle.
If you could change one thing in grocery, what would it be? It would be great to encourage wine and food pairings in-store by stacking wine next to recommended food pairings.