Rising Star Sommelier Michael Shearin of Trenchermen - Biography
Studying sports medicine in college just wasn’t doing it for Michael Shearin. But when looking at a wine list one evening at a restaurant, it got him thinking: what are all these wines and what makes each one different? A fairly simple question turned into a curiosity which eventually led him to pursue a career in the finer point of wines—in fact, knowing exactly what makes each one different.
Shearin’s first wine job was working for a local Vegas wine shop and bistro, Marche Bacchus. The French owners delighted in Shearin’s passion for the grape and opened their doors (and often bottles of wine) to him. With sports medicine a distant memory, Shearin went on to work at Thomas Keller’s Bouchon, and then Tom Colicchio’s Craftsteak. At Craftsteak, the young sommelier supervised a rather hefty wine list (3,000+ bottles) and over 120 single malt Ccotches on offer. In early 2006, Shearin joined the elite opening team of Restaurant Guy Savoy, where he put his French wine skills to test by helping build a list of over 2,000 bottles of French wines. His efforts paid off: in 2007 the restaurant was awarded "Best New Wine List" by Food & Wine.
Shearin couldn’t resist the opportunity to build another remarkable wine program for the new and very golden Trump Tower’s signature restaurant DJT. He joined the luxury hotel’s team in February 2008 and built a diverse wine list. And, stretching his beer and sake legs, Shearin worked to put together one of the city’s best beer menus, and an interesting collection of sake and other spirits. Hie work at DJT earned him a 2008 StarChefs.com Rising Star Sommelier Award.
After DJT’s closing in 2008, Shearin moved to Los Angeles, where he is works as the head sommelier for with Celestino Drago Restaurant Group.