“I am not going to let mama-san or keiko-san, meiko-san carry those dishes all the way back to the dish bin. I can take care of that. That’s my nature, right? I’m looking out for the people that are there.”
How does one really celebrate after winning a James Beard Award? What’s it like to train at one of the greatest restaurants in the world? And is a hot dog a sandwich? Join us for Sommlight episode #13 with Nelson, Wine & Spirits Director at Canlis Restaurant here in Seattle. His warmth, wisdom and support of the local community are second to none. He’s a true Pacific Northwest legend.
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Nelson Daquip – Wine & Spirits Director, Canlis Restaurant, Seattle
Nelson Daquip is the James Beard Award-winning Wine & Spirits Director of Canlis Restaurant here in Seattle. A Hawaii native, Nelson left Honolulu to join Canlis in 2002, and was the most-rapidly promoted employee in their 70-year history, taking over his current role after just 4 years on the team. He’s responsible for contributing to Canlis winning the Grand Award from Wine Spectator for 24 consecutive years, and also for winning a James Beard Award for Outstanding Wine Program in 2017.