
Sign up to save your podcasts
Or


In today's episode, we chat with Connor Fowler, Escoffier graduate, certified sommelier, and rising talent in fine dining.
Connor shares how his culinary education at Escoffier's Boulder campus, where he earned the Curtis Duffy Scholarship, led him from polishing glasses to serving wine at Michelin-recognized restaurants. He discusses his transformative externship in Florence that sparked his passion for wine, his journey through award-winning establishments like Rootstock and Frasca Food & Wine, and how he found himself serving guests the night Frasca received its first Michelin star.
Join us as Connor reflects on the discipline required for fine dining success, the profound impact of losing his father on his career perspective, and how grief became an unexpected motivator in his pursuit of sommelier excellence and meaningful hospitality.
By Auguste Escoffier School of Culinary Arts4.8
2424 ratings
In today's episode, we chat with Connor Fowler, Escoffier graduate, certified sommelier, and rising talent in fine dining.
Connor shares how his culinary education at Escoffier's Boulder campus, where he earned the Curtis Duffy Scholarship, led him from polishing glasses to serving wine at Michelin-recognized restaurants. He discusses his transformative externship in Florence that sparked his passion for wine, his journey through award-winning establishments like Rootstock and Frasca Food & Wine, and how he found himself serving guests the night Frasca received its first Michelin star.
Join us as Connor reflects on the discipline required for fine dining success, the profound impact of losing his father on his career perspective, and how grief became an unexpected motivator in his pursuit of sommelier excellence and meaningful hospitality.

91,069 Listeners

38,526 Listeners

27,200 Listeners

3,938 Listeners

1,097 Listeners

578 Listeners

368,734 Listeners

301 Listeners

59,333 Listeners

10,242 Listeners

105 Listeners

58,083 Listeners

40,474 Listeners

2,073 Listeners