| 11.04.2019

Somm-antic Drift

Thomas Price has been in the hospitality industry for his entire adult life. His first restaurant job was as a dishwasher at a diner in Juneau, Alaska, at the age of 14. By 18, he was the day lead cook at an upscale burger house called Harry’s in Anchorage. He moved into the front of the house as a server and bartender upon turning 21. His passion for wine was instantaneous, and was fueled by stints at Zeppo’s, an Anchorage wine bar, and its parent restaurant, The Marx Brothers Cafe. Thomas and his wife Jessica operated their own restaurant, Luau Polynesian Lounge, in Seattle, between 1997 and 2004. Following that, Thomas took a positon at Seattle’s Metropolitan Grill and began to pursue Master Sommelier certification. He achieved Basic certification in September 2004; Certified Sommelier certification in 2006; Advanced Sommelier certification in 2007 (passing on the first try); and Master Sommelier certification in May 2012. During those years, he was promoted to Sommelier/Captain at Metropolitan Grill; moved to Ruth’s Chris Steakhouse, where he was Wine Director for its Seattle and Bellevue locations; and returned to the Metropolitan Grill in 2007, where he served as Head Sommelier. He is currently the National Director of Wine Education for Jackson Family Fine Wines.