Interview with Chef Becky Swanson of Delfina - San Francisco
June, 2007
Antoinette Bruno: How did you develop an interest in wine?
Becky Swanson: I worked as a server, so that showed me a little about the restaurant industry, and I just love food and wine! I think of wine as a food in and of itself.
AB: When did you begin your wine career?
BS: At 22 years old.
AB: Describe your fondest wine memory.
BS: I always get really excited when I get introduced to something I’ve never had, so my introduction to wine when I was 15 and tasting my first Pinot was pretty important.
AB: Where have you worked previously?
BS: The Oval Room, Armani Café, and The Grand Café at the Hotel Monaco.
AB: What courses have you taken? Certifications? Awards won?
BS: I haven’t taken any courses yet but I’m not opposed to the idea. I have plans to take classes in the future, but I don’t feel as though I need certification.
AB: Who are some of your mentors? What have you learned from them?
BS: The wine directors at Delfina, Jim Kennedy of JK Imports and Jeffery Meisel.
AB: Do you favor Old World or New World wines?
BS: Old World – I like their restraint and complexity and the fact that they have a long tradition behind them.
AB: What is your favorite wine right now?
BS: Right now I really like Roero Arnais from Piedmont and Friulian wines.
AB: Tell me about a perfect wine and food match that you discovered.
BS: Pigato – a Ligurian white wine – with green ravioli, and Tocai Friuliano with Prosciutto and melon.
AB: What wines do you favor for your cellar at home?
BS: Southern Rhônes, Gigondas and Brunello di Montalcino.
AB: What is your wine resource book?
BS: Vino Italiano by Joe Bastianich.
AB: Which person in history would you most like to share a bottle of wine with?
BS: I would pour a Petite Arvine, a wine made from the Petite Arvine
grape that is indigenous to Valle d'Aosta, a northern region of Italy.
AB: What is your philosophy on wine and food?
BS: Food and wine should work together and enhance one another.
AB: If you weren’t a sommelier what do you think you’d be doing?
BS: If I weren’t in food and wine I think I would be a teacher.
AB: What are your ultimate career goals? Where do you see yourself in 5 years? In 10 years?
BS: I’ll still be doing this in 30 years!
