As a Wine Buyer and Sommelier at Aqua, Daniel manages a five-hundred item wine list and maintains a cellar of nearly fifteen hundred bottles.  Daniel joined Aqua’s team in 2007, after experience at a boutique restaurant in Southern California. Since then, he has been assisting customers in selecting wine to suit both their palate and meal, while enhancing their experience and encouraging exploration. 

Daniel’s contagious enthusiasm for great wine shows in his commitment to the education of guests and staff. “My goal at Aqua is to provide our guests with an extraordinary wine pairing experience.  I enjoy providing each guest with individual attention so that I can help choose something that will enhance their meal and, ultimately, their evening.”  A unique, varying wine selection combined with Daniel’s sense of service make up the foundation of this incredible wine program.

For Ken, the role of Wine Buyer and Sommelier goes beyond selecting wine; it involves the understanding of tastes and preferences, attention to detail, and the support of a professional team of servers and bartenders. Service at Aqua is Ken’s favorite part of the job. Each situation calls for a different solution. At Aqua, there truly is never a dull moment.   

Ken has been involved with restaurants and wine for nearly twenty years. Over that time he has worked in establishments ranging from very casual to very fine and has gradually built a strong knowledge and understanding of both wine and the restaurant business.

If asked when his appreciation for wine first began, Ken will recount a humorous story about a trip to Aachen, Germany.  There, he and his friends drank Riesling straight from the bottle (gasp!) along the banks of the Rhein River.  During that trip in 1989, he realized that not all wine is created equal and the truism that “great wine is a representation of the place from whence it came” has made a lasting impression.