Eduardo Porto Carreiro began his career in wine at the age of twenty-one, but had actually been bit by the wine bug long before.  His first job after college was as a wine clerk stocking shelves and manning the cash register; it may not have been glamorous for West Hollywood, California, but the opportunity allowed him to taste several hundred bottles per week and to place a smell and flavor to the wines of the fabled regions he had been reading about.

After his short stint in retail, armed with the beginnings of a mental catalog of wines, he moved into restaurants to further his wine education and position himself as an integral part of the dining experience. In early 2003, happenstance landed him a job as a food runner in one of Los Angeles’ best kitchens, GRACE Restaurant, led by husband and wife team Chef Neal Fraser and Amy Knoll. Fraser recognized his knowledge and passion for wine and quickly promoted him through the ranks from food runner to waiter toSommelier, then Wine Director, all in less than two years. At twenty-three he was the youngest Wine Director in Los Angeles, overseeing the acclaimed wine programs of GRACE and sister restaurant, BLD.

In the summer of 2010, Eduardo was tapped to create and helm the wine program at Sang Yoon’s LUKSHON Restaurant and oversee the wine lists at Yoon’s FATHER’S OFFICE restaurants.  In her May 2011 review, Los Angeles Times Restaurant Critic, S. Irene Virbila wrote, “Eduardo Porto Carreiro, GRACE’s former sommelier, is terrific at what he does.”

In 2012, prompted by the geographic inconvenience of falling in love with a woman across the country, Eduardo moved to New York City. Upon arriving in NYC, he accepted a coveted position as a member of the sommelier team at Chef Daniel Boulud’s two Upper West Side restaurants—the Mediterranean-inspired Boulud Sud and rustic French Bistro, Bar Boulud, known for its extensive list of wines from Burgundy and the Rhone Valley—working alongside Chef Sommelier Michael Madrigale and restaurant group Wine Director Daniel Johnnes. In the summer of 2013, he was named Chef Sommelier of DBGB Kitchen & Bar, Daniel Boulud’s downtown restaurant, where he oversaw the wine, beer, and spirits programs until coming over to open Untitled and Studio Cafe in April.

Eduardo holds a degree in Applied Economics and Management from Cornell University in Ithaca, New York. Outside of work, he does his best to fill life with travel, arts, and music.