Jenny Meyer is a sommelier at Deckman’s North, the Baja inspired restaurant led by acclaimed chef Drew Deckman.

In episode #21 of Wellness On The Rocks, Taylor sits down with Jenny to talk about her approach to wine as an extension of hospitality rather than intimidation. Jenny shares how she’s working to make wine more approachable by meeting people where they are, creating personal experiences for each guest, and using curiosity and conversation as the foundation of service.

Rather than focusing on rules or prestige, Jenny views wine as a vessel. One that brings people together, sparks connection, and enhances moments. As a sommelier, she acts as the pilot, guiding guests through an experience that feels intentional, welcoming, and human.

This conversation highlights the human side of being a sommelier in today’s hospitality industry.

You can find all episodes of @Wellness_OnTheRocks on Apple Podcasts, Spotify and YouTube.

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