Born in NYC, and raised in New Jersey, Sommelier and Wine Director David Metz attended college in Indiana studying music education, but after realizing he no longer desired to pursue a career in that field, he found himself working in restaurants in the intermediary. It was while working at a steakhouse situated on the north side of Indianapolis that he first discovered his passion for wine.
In 2009, Metz secured a position as a server at Bourbon Steak located within The Four Seasons Hotel in Washington DC and spent the next seven years working his way up from a Server, to a Captain, and finally to the Sommelier.
“In my new role at Plume, I look forward to expanding the scope of our wine program to appeal to a wider array of wine drinkers while continuing in the vein of my predecessors – both of whom I hold in very high regards”, says Sommelier David Metz. “There are some wines on our list that are very rare and yes indeed expensive, so we’ll keep that going while looking to add additional wines that are meant to be enjoyed at more modest prices. I plan on shedding more of a spotlight on our Madeira program as this was one of Jefferson’s favorite beverages – again all the while making it more accessible. I would like to expand our selection of wines from Virginia whose presence never made it to the world’s stage like it has now in our namesake’s lifetime.”
Through his continued commitment to the study of beverage and the practice of hospitality, David has earned the distinction of Advanced Sommelier through the Court of Master Sommelier’s American chapter. And looking to the future, Metz is currently in pursuit of the Master Sommelier Diploma.