Meet the Sommelier: MICHAEL MADRIGALE of Dinex Group by Chef Daniel Boulud

Michael Madrigale oversees the wine programs for Bar Boulud, Boulud Sud and Épicerie Boulud of Chef Daniel Boulud's "Dinex Group." Madrigale was raised in a food-centric Italian-American family that prepared him for a restaurant career. He holds a BS in Marketing from La Salle University, has immersed himself in the study of wine and has traveled extensively to develop his craft. Food and Wine Magazine and Wine Enthusiast named Madrigale to their "Top Sommelier of the Year" lists. He is also a 2014 James Beard Award nominee.

What special personal qualities or talents have enhanced your career?

In the beginning, I actually had a natural knack for tasting wines. It's always been something I've enjoyed, and I get a visceral charge every single time I taste. I also have a real passion and deep love for wine. It's constantly on my mind. But please keep in mind; I'm also a little crazy...

Who have been some of your professional mentors or individuals that have inspired your work?

Daniel Johnnes, definitely. And Rajat Parr. Also, a gentleman who I worked with at my first wine position named Brian Flanagan. All wonderful mentors and people I consider highly influential on my career.

Tell us a little about your travel experiences as a sommelier. This can be local, regional or international.

I've been extremely fortunate to travel all over Europe and North America to visit various wine regions... Bordeaux, Burgundy, Loire Valley, Italy, Spain. I've recently visited Niagara, Ontario and I'm very impressed with the wines being produced up there.

Why do you find your career as a sommelier so rewarding?

It really is an amazing profession. You meet the most interesting people in this industry, from all walks of life. It's a great time, and I cannot imagine any other job.

What is one of your favorite meals and what wine would you select for it?

Muscadet and Oysters. So simple, yet so perfect. I also enjoy white Bordeaux with Oysters, as well as Bordeaux Supérieur with lamb or skirt steak.

Tell us a little about the restaurant or organization that you currently work with.

I am the Head Sommelier/Wine Director for Bar Boulud, Boulud Sud and Épicerie Boulud of Chef Daniel Boulud's "Dinex Group." I've held this position since 2007. It's definitely been a whirlwind of amazing experiences thus far. Definitely stop by one of the restaurants sometime - we will have a good time tasting!

To learn more about Chef Daniel Boulud's "Dinex Group," visit, http://www.danielboulud.com/restaurants/.

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