David Blackburn is a Certified Sommelier with an extensive background in wine, spirits, and beer education. He was born in Frankfurt, Germany to dual-military parents. A Sothern California native, David served as a Food Service Specialist in the U.S. Army, between 2005-2011. Cooking was a passion that he developed from his mother, who was a great home cook, in her own right. The experiences gained, while cooking in the military further fueled David's passion for all things, food and culture.

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David attended The Culinary Institute of America (C.I.A.) in Hyde Park, NY, for his post-military education. It was at the C.I.A. that he was introduced to the uniqueness of fine wine, while sharing a bottle of Dominus Napa Valley Cabernet with his wine professor and a guest speaker, who happened to be a Sommelier at one of New York's best restaurants. From that point, David was hooked onto wine's ability to combine food science, history, geography, and culture into one glass.

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Upon graduation from the C.I.A., David spent the following 8 years working at several highly esteemed restaurants within New York City and Washington D.C.; gaining access to mentorship and resources from some of America's most highly awarded wine programs including Eleven Madison Park, Del Posto, Babbo and Fiola. David currently resides in New York City, where he works in wine sales and distribution, while also working with private clients to assist with wine education and consulting.