David Yoshida first got started in the wine profession while in graduate school, finagling a position teaching wine classes at Yale’s student pub. After a brief time working in wine retail, he transitioned to a sommelier position with the AvroKO group in New York City. Curiosity led him to spend the next few years working in vineyards and wineries in Walla Walla, Bierzo and Chinon. Since completing the Master Sommelier examination in 2017, he worked at an online wine retail startup, Pollux Wine, and is currently dividing his time between Berkeley, CA and Honolulu, HI where he is currently working with Chef Jason Kiyota to open Threadfin Bistro. David currently serves on the Board of Directors for the Court of Master Sommeliers, Americas, and the Aloha Wine Foundation.