Ted Merkel

Sommelier

Growing up, I always made adjustments to food on the table shared with a large family. I took a job at 14 years of age in a Seafood Steakhouse washing dishes. The tastes and allure of scallops, lobster bisque, bœuf bourguignon, and the smell of soup stocks bubbling softly overnight were a part of my first memories. They made me a waiter and wine changed my life forever.

I moved to Alaska on my 21st birthday. I caught fish for a few years commercially and I was regularly tasked to buy a great bottle of wine for captains and friends when we would return from weeks of fishing trips. With Oregon Pinot Noir and fresh King Salmon out of Sitka, Alaska, I caught the bug. I was dialed into wine. 

Since I found a home in the San Francisco Bay Area, I have been in and out of restaurants since 1999. I worked as a waiter in Italian, French and Peruvian restaurants. The Italians really played a big role in my wine, hospitality and overall passion for food and wine. The French made me understand the essence of Burgundian Chardonnay and Pinot Noir. The Peruvians really pushed my palate to play with food and respect its simplicity. With all of my crimes of passion, I will continue to offer you compelling pairings and find great wines as the Bay Area has raised me to be a working part of the international sommelier community. I’ll bring the world of wine to your glass at Chez TJ!