David Zablocki is the Vice President and Sorbet Sommelier of Wine Cellar Sorbets. Dave sources all of the wine used to make Wine Cellar Sorbets and is responsible for all aspects of product preparation and quality control. As the worlds foremeost Sorbet Sommelier, he also is constantly thinking about ways to use the Wine Cellar Sorbets in new and interesting food pairings and recipes.

Dave holds an A.O.S. degree in Culinary Arts from the New England Culinary Institute. David has taken courses at the Culinary Institute of America at Greystone, Napa Valley, California. Course studies include Food and Wine Pairing for Professional Chefs, and Wine Sensory Evaluations. Before founding Wine Cellar Sorbets, Dave worked as Chef Owner of eau-de-vie caterers in Birmingham, Michigan, Co-Chef at Assaggi Mediterranean Bistro, and executive chef at Deetjens Big Sur Inn. You can contact Dave at dave@wcsorbets.com