Michael started his career in wine after a fateful summer spent living in Europe after he graduated from Purdue University. His love affair with food & wine culture began in Europe; drinking wine to enhance a meal, and eating food to enhance wine.
This discovery created an appreciation which led to a passion which then led to a career. Michael started working for a boutique winery, eventually becoming Director of Wine Production. Michael then took a sommelier position in Washington, DC with The Ritz-Carlton, landing himself featured in Forbes, The Washington Post, BBC World News, Washingtonian Magazine, Modern Luxury, and others. After two years, Michael moved to The Ritz-Carlton, Grand Cayman, as Head Sommelier managing wine programs for their 6 restaurants, including Blue by Eric Ripert, the sister restaurant to 3 star Michelin, Le Bernardin. During his time with The Ritz-Carlton and Chef Ripert, Blue was named "Top 100 Wine Lists in the World" two consecutive years, "Fifty Next Best in World" by San Pellegrino, and "7th Best Hotel Restaurant in the World", among others.
In 2016, Michael and his wife left the Cayman Islands to launch Component Wine Company, a boutique negoçiant brand focused on the blending varietals that make up the most iconic wines in Napa Valley.