Other
Cameron Douglas
Master Sommelier
- Discipline
- Other
i. Biography
Master Sommelier Cameron Douglas has built a career across teaching, service, and wine selection, with New Zealand wines as a constant reference point. His work has moved through classrooms, restaurant floors, and cellar-door-adjacent judging and advising, with each setting asking for the same mix of knowledge, judgement, and discipline. That range shows up in roles that have placed him both in front of guests and behind the list.
The Climb
At AUT University in Auckland, New Zealand, Cameron Douglas served as senior lecturer in charge of the wine and beverage programme, putting instruction and industry practice in the same frame. At Merediths Restaurant in Auckland, New Zealand, he held wine program and beverage responsibility, where the list had to support service, balance, and the pace of a working room. He later became wine director at The Musket Room in New York, New York, United States, bringing that same approach into a closely watched dining environment where wine can shape the arc of a meal. Board service followed at Court of Master Sommeliers Americas Chapter, adding governance to the practical side of the trade. That work reflects a career spent not only using the standards of the profession, but helping maintain them. Today, Cameron is consulting wine director of MS Services, a role centered on advising, selecting, and interpreting. He is also restaurateur of El Segundo and member of the masters selection panel of Air New Zealand Fine Wines of New Zealand, keeping him tied to the wines that have long anchored his profile. In addition, he serves as instructor and examiner of Court of Master Sommeliers in Oceania, returning to assessment and teaching with the same structure that defined his earlier academic work.
Today
He is a restaurateur at El Segundo in Vail Village, Vail, Colorado. In a mountain-town dining room, that means hospitality with close attention to detail, and a continuing connection to New Zealand wines as part of the house language. That link remains central to his work: a through-line between place, palate, and the style of wine service he has built around both. Alongside that role, Cameron Douglas is an owner/operator of Montauk Seafood Grill in Vail, Colorado. The title points to direct involvement in the day-to-day mechanics of service, from the rhythm of the room to the choices that shape how guests move through it.
Signature
Cameron's signature dishes include Chef's Selection. In a profile built around wine, instruction, and restaurant leadership, the phrase reads as a flexible house approach, one that leaves space for the chef’s judgment and the conditions of the day.
Recognition
Cameron's honors include Master Sommelier. The title sits at the center of his profile, marking the level of discipline behind his roles in teaching, advising, service, and professional stewardship.
Profile updated July 2026
FAQ
Asked of Cameron
What is Cameron Douglas's current role?
As of 2026, Cameron Douglas is Consulting wine director of MS Services.
Where did Cameron Douglas work before?
Cameron Douglas's earlier career included AUT University, Merediths Restaurant, and The Musket Room.
What recognition has Cameron Douglas received?
Master Sommelier.
