About BeauCharles Wine & Food
Working in the restaurant industry has given me the opportunity to learn a lot about food and wine. Starting off at the lowly Garde Manage station in a local chain restaurant. Moving to on to a seafood restaurant where I was pastry chef, sous-chef and co-wine director. Working with great people, chefs, who motivated me to do the best I could forcing me into cooking competition, to just helping them out late night after the restaurant had closed was an awesome learning experience. Then later on moving to the wine list and meeting great people in that industry, from fantastic wine agents to wine makers.
My focus now is more on wine, it is a true passion, I also do love the cook every once in a while, local ingredients especially the Sunday farmers market.