Master Sommelier David Keck discovered his love for wine while pursuing a career as an opera singer. He has a Master of Music Degree from Rice University, an undergraduate degree in English and Comparative Literature from Columbia University and attended Juilliard for opera performance. After years of working in hospitality between gigs, David took the Introductory Sommelier course with the CMS in 2010 and decided to change careers. David was named one of Food & Wine’s Sommeliers of the Year in 2016, and passed his Master Sommelier exam later that year. He was awarded the StarChefs Rising Stars Restaurateur of the Year award in 2019 for his work opening numerous establishments and founding a hospitality group in Houston, TX. David has presented seminars for the Court of Master Sommeliers, GuildSomm, Vine Society, and numerous other educational organizations.
He is a featured presenter at events such as the Aspen Food & Wine Classic, Pebble Beach Food & Wine, TEXSOM, Nantucket Food & Wine, and is a sought-after wine judge for competitions both nationally and abroad. He founded the Houston Sommelier Association and created LoireFest, a Texas-wide celebration of the Loire Valley. David has worked in every aspect of the beverage industry: He has opened wine bars, honky-tonks, and retails shops, as well as working in sales and directing wine programs for distribution companies. He now farms a vineyard in his home state of Vermont and makes wine for Stella14 Wines, a brand he and his fiancé Lauren started in 2020.
Where are you working currently and how has being a MS supported you in your current role?
I currently live in Vermont where I farm a couple of small vineyards of hybrid varieties and make low-intervention wines. This has been an extremely humbling experiment in applying academic knowledge in an experiential setting. Terrifying and revelatory all at the same time.
Where were you working when you passed?
I was running a small wine bar in Houston, TX called Camerata when I passed the MS exam in 2016.
What made you want to become an MS?
I wanted to become an MS because the process pushed me to grow, learn, and get better at elements of our trade that I might not pursue or study as thoroughly otherwise. It also allowed me to grow in my hospitality and ability to provide our guests with a more informed, thoughtful, and rich experience.
What advice do you give those who are pursuing certification?
For those pursuing the certification– reach an honest conclusion as to why you are pursuing the certification, a reason that resonates with why you are in hospitality and what you hope to achieve, and then take no prisoners, go for it with all of your force of will and determination.
What is your desert island wine, or what wines/beverages are you currently excited about?
I am currently drinking all the bubbles, Chenin Blanc, Trousseau, and Syrah that I can afford. As always.
