Nathan Kidder

Head Sommelier at Tei-An Soba House

Revived and developed a world-class wine and sake program; created staff training on rotating BTG offerings; built industry relationships; managed weekly inventory valued at over $250,000; provided white-glove concierge services to an exclusive client list.

Floor Sommelier at Cafe Sydney

Managed a 250+ bin all-Australian wine list; top sales; contributed to award-winning list; built client relationships; trained staff; developed FOH training programs for BTG offerings, Desserts & Fortified wines.

Sommelier (Casual/Short-Term) at Quay

3 Hat restaurant; short-term sommelier engagement.

Senior Sommelier at Chin Chin

Guided team in a fast-paced environment; mentored younger sommeliers; contributed to wine program leadership and guest experience.

Lead Sever at Abacá

Spearheaded server training; led team to Michelin-Star standards; highlighted fine Filipino dishes and educated guests on novel cuisine; James Beard Award nomination for Best New Restaurant 2022.

Back-Waiter at Saison

Back-of-house support; part of a two-star Michelin team.

Captain / Head of Service at Mister Jiu’s

Re-established a neighborhood institution post-pandemic; assisted wine and bar directors with tasting appointments, team education, beverage-list curation, and inventory management.

Captain at Monsieur Benjamin

Curated guest experiences; collaborated with head chef from STUD!O, Copenhagen; served at SF Opera, Ballet, Symphony and other venues; dynamic, fast-paced service.

Hospital/Treatment Coordinator at Song Dental Practice Inc.

Facilitated patient-care management for over 150 individuals; refined protocols for hospital coordination of surgeries; cross-practice coordination.

New Concept Development FoH Manager at Dispensa

Front-of-house management for new concept; private events and guest experiences.

Lead Server at Hitachino Beer&Wagyu

Represented an upscale brand; orchestrated private dining events; standardizedPitch strategies to improve premium add-on sales.

Barback at The Saratoga

Maintained bar needs, garnishes, syrups, and inventory; upheld Michelin-level quality standards.

Inventory/Receiving Specialist at Ferry Plaza Wine Merchant

Restructured inventory strategy; added 25 new products; led mailing list and merchandizing; improved receiving process.

Assistant Manager at Boulettes Larder

Maintained high customer satisfaction; partnered with local vendors for private dining, catering, and events.

Barista / Friend at CoffeeShop

Customer service and beverage preparation; informal role.