Tonya Pitts, Wine Director/Sommelier, One Market Restaurant, San Francisco (USA)

Years in the Industry:
I have been in the restaurant industry for over 30 years and a Sommelier for well over 20 years. Most of my food and beverage experience has been in San Francisco.  My first role was with Chef Judy Rodgers and Wine Director Sylvie Laly at Zuni Café, and as a server with Chef Jeremiah Tower at Stars Restaurant. I’ve had the good fortune of working for both Chefs at the same time.
It was at Star’s Café that I met and worked for Chef Loretta Keller, so when Chef Keller opened her own restaurant, I followed. At the urging of Chef Keller and Sylvie Laly, I realized I had a great affinity for wine and after three years, I was running the wine program for Chef Loretta Keller at Bizou Restaurant. It was with Chef Loretta Keller that I realized my true passion for wine and the possibility of a career for myself as a woman in the wine industry.

There have been so many mentors that have helped me along the way. This is why I have always encouraged anyone interested in a career in Hospitality, Food and Beverage. We need to encourage especially, People of Color and women, because they need to know that anything is possible. I have been at my current restaurant for thirteen years. In these thirty plus years, I have been a host, server, AGM, GM, Beverage Manager, Sommelier and a Wine Director.  When I am not working, I am judging for wine competitions, tasting panels and speaking about women in wine. It has become my passion project.    
 
My Biggest Challenge To Wellness:
My biggest challenge has always been taking time for myself regularly. In a perfect world, I start my day meditating, depending on my work load and I usually walk in the mornings for 90 minutes around Stow Lake in Golden Gate Park and the Emeryville Marina. I love the Marina walk because of the water and the salt water smell. During this quarantine, I realized how many miles I walk on the floor; it was great exercise and I am trying to remember to drink more water.
 
How I Keep It Together To Stay Well:
I love to juice and also buy juice via my membership from Pressed Juice. I drink mostly green drinks - fresh celery juice that I make in the morning and the multi greens (Spinach, Kale, Celery) from Press. I take the turmeric, orange and ginger juice for inflammation and like to do charcoal and lemon juice cleanses once a month as it helps with my gut health.
 
My esthetician offers wellness services so twice a month I schedule a facial for myself.  The goal is to use some of the scheduled time for a Cranial Sacral massage or a session on the Bio Mat. I have found that the Bio Mat is quite useful for me. I can take a nap, rest and feel refreshed and renewed.  I combine this with Sound Baths, affirmations, music and meditations. The new element that I have added to my self -care journey is writing more frequently in my journal. 
Currently, these small practices are keeping me centered and uplifted. Now, if I could just get more long meditative walks around water with open sky and foliage. That’s my new action item.
 
You can connect with Tonya on Instagram at @noirsommelier and on Twitter @noirsommelier