David Glancy is a Master Sommelier and Certified Wine Educator. In 2006, while working for Professional Culinary Institute (now ICE), he created the only Certified Sommelier Program ever approved by the Court of Master Sommeliers. In 5 years, he helped more than 400 students to pass the Court of Master Sommelier's rigorous mid-level exam. This was 10% of the world's supply of Certified Sommeliers at that time. Glancy’s program remains the only Certified Sommelier program officially approved by the Court of Master Sommeliers.
Soon after in 2011, Glancy founded San Francisco Wine School to create the ideal educational setting from the ground up. David created San Francisco Wine School with the aim to open up the wide world of wine to students everywhere and at any level, by offering all of the wine industry's most relevant credentials under one roof. Read about his vision.
Glancy is one of only twelve people in the world to hold both the revered Master Sommelier diploma and a Certified Wine Educator credential. A certified French Wine Scholar, Italian Wine Professional, and Certified Specialist of Spirits, Glancy has earned the credential for every program he teaches, and more.
Previously, he managed restaurants in the Bay Area and abroad, taught wine and business management at Le Cordon Bleu’s California Culinary Academy, served on the editorial board of Sommelier Journal and was a 3-term member on the board of directors for the Society of Wine Educators. Currently he is on the advisory board for SommCon and the American Institute of Wine & Food. He has won many awards including Wine Scholar Guild's French Wine Educator of the Year. He has also received a 2020 nomination for Wine Enthusiast's Annual Wine Star Awards in their inaugural "Wine Educator of the Year" category.
I started as a dishwasher & busboy at a restaurant outside Washington, DC when I was 15. I loved food and my mom was a terrible cook, so I was cooking family meals and a restaurant line cook by 16.
Why did you pursue wine industry credentials?
I took the Court of MS Introductory exam in 1996 simply to make myself a better restaurant manager. When I left restaurant management in 1999 to start a wine consulting business I started studying for the Court of MS Advanced exam to give myself more credibility with potential clients. The CWE exam was a perfect halfway point between my 2nd and 3rd attempts at the MS exam to keep me going. Now my studies are all about lifelong learning and continuous improvement.
If you were not in the wine industry, what would you be doing?
Park ranger, but all of my grade school aptitude tests said I should be a CPA. Yeah, right!
Who is the most interesting guest you have served?
I was thrilled to serve Muhammad Ali when I managed a restaurant in Macau, China.
What is your most memorable wine and food pairing?
Empanadas and sparkling Bonarda! I was part of a group of American sommeliers touring Argentina. Two of us just found the entire group's missing luggage unattended at the airport and retrieved every piece. The food was good, the wine was fun, the occasion was happy, the people were fantastic and the view from the hotel rooftop above Buenos Aires didn't hurt either.
What do you like most about teaching?
I love seeing students' eyes light up and I feed off the energy of their increased passion for wine. It also gives me great satisfaction watching students' careers take off
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