Thomas Alonzo Smith is an Advanced Sommelier and Michelin Starred Service Director who has previously worked with restaurants, resort hotels, event planners and private collectors offering a diverse range of services.Thomas’ experience includes food and beverage consulting, staff training and hosting educational seminars, cellar appraisal, cellar consultation, private collector tastings, procuring fine and rare wine, and rare wine brokerage.

Thomas initially fell in love with hospitality in 2002 when introduced to the principals of fine dining by Chef Emeril Lagasse at his crown jewel Emeril’s Delmonico, in New Orleans. It was at Delmonico that he also found a love for the world of wine and spirits, particularly in service and education. As the Sommelier and Maitre’d at Daniel Patterson’s COI, he worked closely with Daniel and Beverage Director Paul Einbund to earn the Restaurant its second Michelin Star in 2009. In early 2014, Thomas assumed the helm as the Service and Beverage Director for Chef James Syhabout’s Michelin Starred Commis, helping to lead the restaurant to its second Michelin Star for the 2016,17,18 Guides. In 2018 Thomas returned to then 3 Michelin starred COI as General Manager and Beverage Director. Thomas currently runs a multi-million dollar beverage program for 25 Lusk restaurants in San Francisco.


Thomas believes in implementing the fundamentals of hospitality as a framework for providing the knowledge for personal and professional enrichment.