At what point does a hobby become a career? At what point does interest turn to obsession? At what point does grape juice become wine?
Michael Meagher entered into the hospitality industry as a jack-of-all-trades for the Elizabeth Creed & Co. catering company in Beverly, MA while pursuing his undergraduate degree in Sociology at Harvard University. Not convinced that law school was the best use of his talents, Michael enrolled at the Culinary Institute of America. After a few years of earning his keep in the kitchen, Michael packed his bags and moved to Australia, enrolling in the Masters degree program in Gastronomy at the University of Adelaide.
Writing his master’s thesis on screw capped wines in the United States, Michael realized that it was the study of wine, from grape to glass, which captured his enthusiasm. He has since worked in the beverage departments at several award-winning establishments including L’Espalier, BOKX 109, and Sel de la Terre. He has since moved into the supply and distribution side of the industry and currently serves as a corporate educator for Jackson Family Wines, and runs his own consulting company, Sommelier On-Demand. He also worked for boutique wine distributor Vineyard Road, and for Treasury Wine Estates as an educator and luxury sales director.
Michael is one of only 230 people worldwide to hold the Master Sommelier credential, and also has completed his Diploma in Wine Studies from the WSET in London. He won the title of Best Young Sommelier in America in 2010, finished second in the competition for Best Young Sommelier in the World in 2010, placed third in TOP|SOMM in both 2010 and 2011 and has been published in the Journal of Culinary Science and Technology.
Michael enjoys escaping the world of wine with his wife Carolyn and son William, and can often be found with a glass of beer or bourbon in hand to try and diversify his palate.