Michael Scaffidi has had s long career as a Sommelier and Beverage Director. This includes working for The French Laundry, DaDong, and The Greenbier, where he earned his Advanced Sommelier certification.
In 2009 he opened the Jefferson Hotel in Washington, D.C. and curated the entire wine and beverage program from the ground up. It was here that he had over fifty Madeira by the glass, going back to the year 1720. Most recently Michael was a Chef-Sommelier at Jean-George's flag ship restaurant and the Beverage Director at DaDong in New York City.
Michael has consulted for restaurants and hotels throughout the USA. He credits his father as,"the best host I know," for teaching him hospitality