Myles Trapp

The Path

Training at Université du Vin at Suze-la-Rousse (2017) gave Myles Trapp a structured entry point into wine, and the rooms that followed extended that discipline into service. At Charlie Palmer Steak, Bottega, REDD, and Auberge du Soleil, the work was shaped by timing, sequence, and the precision required to place wine properly in the flow of a meal. In that setting, Trapp’s approach reads as methodical and guest-facing: wine is not simply poured, but presented in a way that connects bottle, menu, and table. Today, Myles is educator and wine consultant and partnerships and experience development of Tastefuli app by Preferabli. The role moves the same skill set into communication and experience design, while keeping the focus on accessibility without flattening the subject. Whether working one-on-one, advising on pairings, or shaping guest-facing experiences, Trapp applies the same discipline to interpretation that he learned in service.

The Work Today

The work centers on authentic wine communication, careful pairing, and bringing people into wine through sensory awareness and shared exploration. That means treating the guest as part of the conversation, not as an observer to be instructed. Trapp’s method asks people to approach wine through context, texture, aroma, and dialogue, which makes the experience legible without making it reductive. In practice, that also means translating wine service into something more direct and intuitive. Pairing becomes a responsive exchange between food, weight, and mood rather than a fixed formula. Trapp’s approach points to a familiar trade truth: the strongest wine service is often the one that gives the guest enough structure to trust their own palate.

In Their Words “Despite years of hard work and preparation, my dreams of becoming an Advanced Sommelier were swirling down the drain in front of my eyes.” “Adrenaline and nerves were never something I had experienced until I walked into the service portion of my CMS Certified Exam.” These lines show the pressure built into wine service, where preparation is tested in public and composure has to hold under scrutiny. They also reflect a professional who knows the cost of the exam room: confidence is not assumed, it is earned through repetition, exposure, and the ability to keep working under stress.

Acclaim

Myles's honors include Master Sommelier Diploma (2024).