Tables
&
Terroirs

Tables & Terroirs didn’t begin as a business plan. It began as something I kept returning to.

 

After nearly twenty years in consulting — building teams, leading large programs, operating at pace — I realized that whenever I stepped away, I was drawn to the same places and the same questions. France, again and again: Bordeaux’s quiet gravitas, Burgundy’s precision, Champagne’s restraint — but also the sunlit rosés of Provence and the structured, soulful wines of the Rhône Valley. Italy, where Tuscany’s rolling hills, Piedmont’s refinement, and Sicily’s volcanic intensity each tell a different story at the table. Spain, where cooking feels instinctive and alive. Greece, where land, sea, and plate are inseparable.

 

I wasn’t traveling to see landmarks. I was traveling to understand why things tasted the way they did.

 

I wanted to know why one vineyard parcel in Burgundy expressed itself differently from the next. Why a Bordeaux blend evolved the way it did. Why a simple plate of pasta in Tuscany could feel as memorable as a Michelin-starred tasting menu. I’ve always loved cooking — understanding how ingredients move from land to kitchen to plate — and that curiosity naturally shaped how I traveled.

 

Over time, friends and colleagues began asking for advice. Which restaurant in Bordeaux is truly worth the reservation? Which producer in Burgundy actually matters? Where should we stay in Piedmont? How do we structure this so it feels immersive rather than rushed?

 

I realized I was already curating journeys — researching deeply, building relationships, connecting people to places in a way that felt intentional rather than transactional.

 

But I also saw the gap.

 

Many people who love food and wine want more than reservations and tastings. They want context. They want introductions. They want experiences that feel connected rather than staged. What they often lack isn’t interest — it’s time, trusted relationships, and the ability to navigate quietly and thoughtfully within these regions.

 

Tables & Terroirs exists to fill that void.

 

It brings together years of research, relationships, and lived experience to design journeys that go beyond the surface — where restaurants are chosen with intention, vineyard visits are contextual, and time is structured to allow depth rather than volume. It’s not about checking boxes. It’s about creating the right sequence of moments so that each table and each terroir feels understood.

 

To me, a “table” represents craft and conversation. A “terroir” represents land and intention. Together, they tell the full story.

 

Tables & Terroirs was created for those who want that story — fully, thoughtfully, and without compromise.