After traveling the globe with technology consulting, Amy Currens arrived in the Bay Area via Napa to study wine and biodynamic farming practices, becoming a certified sommelier in the process. She moved to San Francisco to devote her time fully to hospitality and mindful representation of conscientious producers. In her role as a sommelier, Amy has also developed wine programs for restaurants such as Luce, Prospect, Farm Shop, and Sons & Daughters.
According to her mom, Amy was a curious eater and adventurer - playing in the dirt, fields and ponds of their small family farm in Kansas - with dreams of traveling the world. This matured into an interest in cooking and an obsession with good coffee that led her to restaurants and wineries, culminating in an infatuation with the transportive nature of wine and of connecting communities across cultures. As our Lead Sommelier, Amy is dedicated to inclusive hospitality, inviting everyone to find an aspect of wine they can love.