Table Theory
Private
1 member
$48/month
Table Theory grew out of two worlds that have always shaped me: mathematics and the kitchen.
I studied mathematics, focusing on chaos theory and differential equations, while working in Michelin-starred restaurants, where I saw that taste is never accidental. Balance, temperature, texture, aroma and context all change what we experience at the table.
That curiosity led me deeper into wine and eventually to become a sommelier and oenologist. I created this community to make wine and pairing feel less intimidating and more understandable without losing their beauty. Here we explore why things work, from wine and food to glass shape, temperature and perception.
My goal is to help you choose better bottles, create better pairings and understand taste with confidence.
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Get weekly guidance on the principles of taste, wine and pairing to create a more precise, elegant and intelligent table.