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New York, NY


A Houston, Texas native, Jake Lewis worked in various kitchen and dining rooms since he was sixteen. His love of wine truly began while studying at the Conrad N. Hilton College of Hotel and Restaurant Management at the University of Houston. A Wine Appreciation class and a bottle of 1994 Merlot at C&H Steak Company, the restaurant he worked in at the time, sealed the deal. After graduation, Jake found himself in wine and beer sales before finally moving north to Toronto. Attracted by the restaurant group’s intense focus on quality, the team’s constant push for self-improvement, and a dress code that didn’t require a suit, he joined the Momofuku team as a sommelier at Daishō. The idea that fine wine and cocktails can be served without pretension had become the crux of Jake’s career. In the spring of 2015, Jake passed his Advanced exam through the Court of Master Sommeliers, was awarded the Rudd Scholar, and even received the Johnston Medal for the top score of the class of the year. That same summer, he was promoted to Assistant Beverage Director of the Momofuku group under Jordan Salcito. Since then, Jake has been instrumental in defining each individual restaurant’s beverage programs and has advanced staff wine education. Jake took over as the Beverage Director for the group in 2016