Ian Adrian Nal
Ian’s foray into restaurants started in NYC at the highly lauded Bambou Restaurant with the acclaimed Chef Herb Wilson. He soon discovered the mystery of wines and he went on to become a certified Sommelier with the American Sommelier Association in 2001, where he received the award for the highest grade in the final exam.
Along his path in the hospitality industry in NYC, he worked as National Beverage Director for the Chef Richard Sandoval restaurant group and Beverage Director for Chef Terrance Brennan at Artisanal. Additionally, he was the Beverage Director at the famed Oak Room at the Plaza Hotel.
He has created and curated numerous wine lists that have garnered Wine Spectator Awards and he has also received numerous press mentions for his artisanally crafted cocktails as well.
His education began with the completion of double degrees in Biology and Mathematics from Regis University in Denver. He then returned to his home in Belize where he worked in the Ministry of Finance and the Belize Tourist Board.
He was then the sole recipient of the prestigious Audrey Palmer Hawks Scholarship that was offered throughout all Caribbean countries, which led him to attend The Hotel School at Cornell University where he studied Tourism and Marketing.
He has also completed the Level 1 Certificate in the Court of Master Sommeliers.
Ian is currently the Beverage Director at Green Fig and Social Drink & Food at the Yotel Hotel.