Erik Segelbaum

With nearly 3 decades of industry experience, Erik Segelbaum has a proven track record of success in hospitality. This includes creating and running highly profitable, award winning and operationally efficient beverage programs, delivering enlightening staff and management training, effective profitability maximization strategies, operational improvements, revenue amplification and more. Prior to founding SOMLYAY, Segelbaum held a number of diverse roles that include Corporate Beverage Director for Starr Restaurants, Head Sommelier of MV The World and Corporate Wine Director of Schwartz Brothers Restaurants.

Segelbaum is an Advanced Sommelier with The Court of Master Sommeliers, Certified Specialist of Wine (with distinction) with The Society of Wine Educators and Wine and Spirits Locations Specialist (with distinction). Segelbaum’s hospitality experience includes 10 years as a fine dining chef and nearly two decades in front-of-house. Segelbaum is adept at managing the critical path for restaurant, hotel and venue openings. He has built and implemented nearly 30 opening beverage programs including training and directly managing large teams. His experience set includes everything from Michelin Star fine dining to fast casual to multi-unit concepts. Segelbaum is a wine educator with ongoing sessions at Smithsonian Institution in Washington D.C. as well as private and corporate events. Segelbaum lectures at many conferences including CIA’s Bev Pro, SommCon, VIBE, ABID, and more. Segelbaum is a wine journalist with recurring columns and content in multiple consumer and trade publications. Segelbaum serves as the Vice President of the United Sommeliers Foundation, a charitable fund that provides financial assistance to sommeliers who have lost their jobs through no fault of their own (such as the global COVID-19 pandemic).