The SOMM Journal

February / March 2017

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Page 106 of 116

106 { THE SOMM JOURNAL } FEBRUARY/MARCH 2017 106 { THE SOMM JOURNAL } FEBRUARY/MARCH 2017 { meet the wine director } I'M CHATTING WITH MICHAEL PLOETZ AT FINN Town. He's General Manager at the new neighborhood tavern in San Francisco's Castro District. It's 10 a.m. and he's excited to be there, despite having worked until 2 a.m. this morning. Finn Town is, Ploetz tells me, "a very personal endeavor, the sum of everything I've learned and done before." Ploetz has done a lot. He began his career in food, wine and hospitality at age 14, washing dishes at Peggy Sue's, a genuine, old-school diner in Ankeny, Iowa, a town of fewer than 20,000 at that time. In his last role prior to Finn Town, he was Director of Food and Beverage Operations overseeing the relaunch and modernization of The Belvedere at the Peninsula Hotel in Beverly Hills. In between, he got a degree in hotel, tourism and restaurant management, then spent six years work - ing for the Four Seasons hotel group in Chicago and Jackson Hole. He participated in the launch of José Michael Ploetz, Finn Town, San Francisco by Fred Swan / photos by Lara Hata Color and comfort: the look at Finn Town. PHOTO: LARA HATA Michael Ploetz.

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