This week we kicked it with sommelier of sound Charlie Reyes. We chopped it up over razorback clams, fried chicken and Chenin Blanc live on location at famed NYC restaurant, Charlie Bird.

Our discussion covered his journey in restaurants from busboy to head bartender, to sommelier, to playlist curator for some of your favorite restaurants. We also dive into the true impact of hip hop on restaurants and embracing diversity in hospitality. Hip Hop & Hospitality at its finest.