Thomas Perez - Mirabel Hotel and Restaurant Group Wine Director

Thomas Perez had no idea of his future professional path when he came from El Salvador to visit his brother for a summer in Pacific Grove. But the natural beauty of the area captivated him and in 1984, he returned to finish middle school and high school on the Monterey Peninsula.

After high school it was his dream to go to culinary school but instead he first worked in a restaurant in Tiburon, then in 1989, got a job as a busboy at Highlands Inn in Carmel. There, during the renowned Masters of Food & Wine, he attended a wine tasting, fell in love with the experience and forgot all about cooking.

Altogether, Thomas worked ten years at Highlands Inn, as a waiter for five, and then sommelier for two years. He worked at ten of the annual Masters of Food & Wine events.  “The influence and opportunity there was unbelievable,” he says.  “To be exposed to such levels of service and to be given the chance to taste world-class foods and wines. I also went to Napa, Sonoma and Santa Barbara to experience winemaking first hand.”

In 1998, Thomas broadened his knowledge further by traveling to the wine regions of Germany visiting the wineries of Robert Weil, Franz Kunstler, Bernd Phillipi. Then he went to France visiting the regions of Champagne, Burgundy and Alsace, calling at Moet Chandon, Taittinger, Billecart Salmon and Louis Roederer, Domaine Dujac, Domaine Romanee-Conti, Domaine LeFlaive, Dominic Lafon, Domaine Bertagna, Comte Georges de Vogue, Trimbac and others. Also in that year, he enrolled in the wine and spirits program organized by Doug Olson in San Francisco. And he was hired as sommelier at Bernardus Lodge in Carmel Valley.

Eager to increase his knowledge, in 2001 he moved to Spain to attend Escuela Superior de Enologia del Pais Vasco where he received his Masters degree in Oenology and Viticulture. “I wanted to go to school in a European country because of the history of winemaking there,” says Thomas.  “My first choice would probably have been France but since Spanish is my native language, I selected the school in Rioja. While attending school, I made the time to work the harvest in 2002 with Jean Francois at Domaine Coche-Dury in Meursault, France, and in 2003 with Fidel Fernandez at Bodegas Luis Cañas Villanueva de Alava, Spain.”
 
Upon graduating in 2004, Perez returned to Monterey Peninsula where he went to work at L’Auberge Carmel. “In 2001, David Fink had wanted me to open Bouchée but I at that time I was determined to finish my schooling,” says Thomas. “David and I stayed in touch during my schooling in Spain so I knew he was opening the hotel and restaurant. I was delighted to join his team and begin working with chef Walter Manzke at L’Auberge Carmel.”

He then took a position as assistant winemaker at Bernardus Winery until accepting his current position to direct the wine program of David Fink’s three restaurants and wine shop. “I feel like I’ve returned home,” shares Thomas. For a wine director, overseeing the collection of wine lists for three restaurants and a wine shop, could be the ideal post.

From El Salvador to to Carmel-by-the-Sea, with Germany, France and Spain in between, Thomas has embraced the international aspects of wine, pursuing knowledge and experience with a passionate interest. It may be somewhat unusual for a young man from El Salvador to embark on a career at the highest levels of food and wine but  given Thomas’ personality, palate and passion, it’s certainly not a surprise.