Get To Know David

David has been a Master Sommelier and active member of the Court of Master Sommeliers (the Court) for over 20 years.  In 2006, while working for Professional Culinary Institute (now International Culinary Center), he created the only Certified Sommelier Program ever approved by the Court. In just 5 years, he helped more than 400 students to pass the Court of Master Sommelier's rigorous Certified Sommelier exam. This was 10% of the world's supply of Certified Sommeliers at that time. 

Soon after, in 2011, David founded San Francisco Wine School to create the ideal educational setting from the ground up.  He wanted to open up the wide world of wine to students everywhere, at any level, by offering all of the wine industry's most relevant credentials under one roof. Since staring the school, David has written 16 different educational programs to fill gaps in the industry where none existed including the renowned, California Wine Appellations Specialist CWAS.   Read about
his vision.

David has been a judge and popular speaker at some of the world’s most prestigious wine competitions and conferences. After his long-time service on the board for Society of Wine Educators, he currently sits on the Board for SommCon where he continues to help create high quality educational opportunities for members of the trade.  During the COVID crisis of 2020, the Glancy Wine Education Foundation was established in his honor to provide educational scholarships for those looking to start or advance their careers in wine or hospitality. 

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.

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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!

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Who is the most interesting guest you have served?

I was thrilled to serve Muhammad Ali when I managed a restaurant in Macau, China.

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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.

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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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Tell us about your achievements.

Previously, I 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. I'm on the advisory board for SommCon and the American Institute of Wine & Food. I've won many awards including Wine Scholar Guild's French Wine Educator of the Year and received a 2020 nomination for Wine Enthusiast's Annual Wine Star Awards in their inaugural "Wine Educator of the Year" category.