San Jose native Marcus Sloseck went from nutritional science major at San Jose State University to lead sommelier at the Ritz Carlton in Half Moon Bay. “I was working at a wine bar to pay my way through school,” he says. “That’s where I was first exposed to a very wide array of wines.” (Photo courtesy of Half Moon Bay Ritz Carlton)
Marcus Sloseck is an everyman’s wine connoisseur: As lead sommelier at the Ritz Carlton in Half Moon Bay, he’s instantly approachable, engaging and extremely forthright.
Born in West San Jose, Sloseck grew up in the quicksilver hills of Almaden Valley, where his dad worked in tech and his mom stayed at home to care for Sloseck and his sisters. He says his parents weren’t much into wine, but he was an adventurous eater. His first food memory is of carrots.
“I actually liked vegetables!” he says. “I was not a fussy eater.”
That may explain why he was drawn to study nutritional science at San Jose State University in 2015, which gave him his first exposure to wine.
“I was working at a wine bar to pay my way through school,” he says. “That’s where I was first exposed to a very wide array of wines, as they had something like 30 wines by the glass. I started reading about the histories in places like Burgundy and Bordeaux, and how the politics shaped to what it is today. I grew more curious the more I explored these regions and producers that I read about that were made out to be legendary, so I set out to seek these types of wines.”
During the application process for internships to become a registered dietitian, it struck him that life was too short and wine really was much more gratifying.
One of his mentors is Jon Walker, an advanced sommelier at Manresa, who he met when Walker was temporarily working at a wine bar while the Los Gatos restaurant was closed due to a fire. Walker later helped Sloseck hone his palate with blind tastings the two did at Walker’s Ben Lomond home during the pandemic.
Sloseck also credits Rebekah Bennett, general manager and sommelier at Bird Dog in Palo Alto, for teaching him the business side and logistics of service during his first stint as a sommelier.
“She allowed me to sit in and taste a diverse set of wines with reps who sold wholesale, which allowed me to discern which ones would have success on the list, and which wines to pass on, which is crucial when building a solid wine list,” Slosek recalls.
Landing a job at the Ritz, where he’s been for 10 months now, is a dream come true. “I just heard through the grapevine that they were looking for a sommelier. I never thought I could ever have the chance to work for such an esteemed luxury brand that sets the standard for hospitality.”
The Ritz boasts 15 wines by the glass, with several local standouts like Rhys, Ridge and Thomas Fogarty.
“I like to keep a lot of local wines from the Santa Cruz Mountains in every category (by the glass, bottle list, wine pairings) to display not only the superior uniqueness or prime quality, but how they come together and have a perfect reason to have a place at the table,” Sloseck says.
He says Ridge Vineyards is the true doyen of cabernet sauvignon in California. “Their Monte Bello offering captures a beautiful expression in cabernet sauvignon in the depths of its rich, refined but restrained character, which draws from the unique climate of the mountains, Pacific Ocean and geology; there’s fractured limestone in the soils, unique to California. So it’s truly like nothing else coming out of California.”
When looking for wines to feature by the glass, he considers whether they will compliment the Chef Francisco Simón’s cuisine.
Since most guests lean toward pairing recommendations for each course rather than ordering a bottle, Sloseck’s expertise is in demand.
“We have two sensational wine pairing options,” he says. “I hear much feedback from our guests that they enjoy having wines they wouldn’t normally or ever think to pair with, and seem to really enjoy exploring the diverse world of wine.”
Originally published at Laura Ness, Correspondent