Hospitality
Food & Beverage

   With over 37 years of hands-on experience across the wine, spirits, beer, and coffee industries, Mr. SCHOLZ has built a distinguished career rooted in a profound understanding of production, from raw materials to final product. His rare ability to connect agricultural origin with finished quality has earned him a trusted reputation as a “go-to” resource for négociants, importers, and producers alike.

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   Mr. SCHOLZ's journey began in 1987 with Kevin ZRALY’s “Windows on the World Wine Course” taught at the legendary “Cellar in the Sky” located in the North Tower of the World Trade Center – New York where he developed a nuanced grasp of terroir, fermentation science, barrel aging, and blending.

 

   Equally at home evaluating a single-origin espresso roast as he is deconstructing a Bordeaux-style blend, he bridges technical expertise with market sensibility. His insight into how raw ingredients - grape, grain, bean, or botanical - shape flavor and character informs every recommendation he makes, making him an indispensable advisor in sourcing, production consulting, and brand development.

 

   Throughout his career, Mr. SCHOLZ has collaborated closely with boutique producers and multinational firms, offering strategic input on product selection, quality control, and origin integrity.

 

   His palate, refined through decades of tasting and travel, is complemented by a deep respect for craftsmanship and sustainability. Whether advising on vintage variation for a wine importer or helping a coffee roaster identify new micro-lot opportunities, he brings both breadth and depth to every conversation.

 

   Known not just for his knowledge but also for his integrity, Mr. SCHOLZ has become a trusted confidant to many in the beverage trade: someone who speaks the languages of soil, still, brew kettle, and roaster with equal fluency.

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Updated: January 2025