From a high school gig at a local Mexican joint to working in a restaurant in Honduras while diving the depths of its reefs, Adam Robins' path to beverage director at San Francisco's State Bird Provisions, The Progress, and Anchovy Bar is anything but ordinary. We trace his journey, from Michael Mina's influence to his deep dive into German Riesling, and explore the importance of connecting directly with the producers behind the bottle. Adam shares his unique perspective on the industry, reminding us that "it takes work to have fun." Join us as we uncover the story behind the list, and discover the dedication it takes to craft a truly unforgettable dining experience. Want more from The Reluctant Somm? 🍷 Join us at an upcoming event!: https://www.thereluctantsomm.com/events Free Wine Community Resources: https://www.thereluctantsomm.com/community Stay in the loop with our monthly guide & Newsletter: https://www.thereluctantsomm.com Follow us on Instagram: @thereluctantsomm #wine #podcast #interview #sommelier #restaurant #sanfrancisco #riesling #beveragedirector #hospitality

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“What did the council decide on item 42?” — answered with the speaker and the moment.

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