Sommelier Sabrina Snodderley leads the wine program for Knife, Chef John Tesar’s concept of the reinvented steakhouse, at the Hotel Palomar.
After graduating from the Culinary Institute of America, she became the sommelier at Beverly’s at the Coeur d’Alene Resort in Idaho, where she helped cultivate the wine program into one of the most extensive wine collections in the northwest with more than 14,000 bottles from almost 2,100 different selections.
In 2009, Snodderley successfully completed her Certified Sommelier exam with the Court of Master Sommeliers. Two years later, she moved to Dallas and opened Spoon Bar and Kitchen, helping it be named among the restaurants listed in The Best in DFW for “Wine Experiences” by The Dallas Morning News. She then served as sommelier at Gemma, another best “Wine Experiences” nominee, before joining Knife.