I'm a Canadian-born writer with a weakness for good food and wine and architecture and design and travel and culture. All the nice things, in other words.

Since 2013, I've been the national restaurant critic for enRoute, Air Canada's in-flight mag. My annual Canada's Best New Restaurants feature, which has earned multiple National Magazine Awards, requires that I dine out often and in strict anonymity. Yes, fake names and everything – it's the least suspenseful, most fattening John le Carré novel ever written. 

I'm currently a contributing editor at Azure, the Toronto-based magazine of architecture and design. Over the past 15 years, my stories have appeared in such dead tree print outlets as Wine & Spirits, the Globe and Mail, Bloomberg Businessweek, Departures, Fairmont, Canadian Business, Chatelaine, the Walrus, and Reader's Digest.

If you'd like to knock back something more full-bodied, my original e-book An Inconvenient Fruit was published by CWG in 2014. It's the true story of a passionate group of winemakers who struggle to outrun an unstoppable vine killer called phylloxera. Along the way, I get drunk and dive into a river in the south of France. Hey, phylloxera is a tough stalker to shake.

How'd I get here? I grew up in British Columbia and shipped east to study History of Science at Harvard, where I wrote a thesis about the mathematics of the musical octave during the era of Bach's Well-Tempered Clavier. I've since lived and worked (and DJ'd) in Chicago, Toronto, Paris, Johannesburg, Boston, and Washington, D.C. – like the Beach Boys, I get around. And in keeping with the Beach Boys parallels, I currently make my home in sunny California. 

More bona fides: I'm a sommelier (certified by the Court of Master Sommeliers) and a member of the AIPS (International Sports Press Association). So if you're launching a new sport called Barolo Ball, please let me know about it via my contact page – I'll grab my notebook and a corkscrew and some shin guards and be right there. Note to editors: I travel light and on short notice.

And since it doesn't quite go without saying: follow me on Twitter. It'll be fun, I swear.