David Brost has more than 15 years working in a multitude of roles in the food, beverage, and hospitality industry. He has extensive experience in the kitchen as a management level Chef, with a focus on savory, pastry, and baking arts. David has worked alongside some of the Twin Cities’ best wine and beverage professionals such as Nico Giraud, Brie Rolland, Remy Pettus, Morgan Hawley, and Steven Brown. His diverse experience in both the kitchen and front of house has translated to an exceptional aptitude for pairing wine with food.
David has conducted wine training and program consulting for multiple restaurants in the Twin Cities, including Lyn 65 and Popul Vuh. The combination of his solid working relationships with various auction houses in California, New York, and Chicago and his proficiency in the field have resulted in a roster of clients who seek him out for his expertise in private cellar management and valuation.
David is a Certified Sommelier by the Court of Master Sommeliers, having passed the Certified exam (level 2) in May of 2017
David’s personal philosophy is that food and wine are meant for each other, and that wine’s greatest strength is its ability to bring people together.