Norman Acosta is a Hospitality and Restaurant Management graduate of the Le Cordon Bleu, California Culinary Academy in San Francisco. While attending wine study classes, he developed an appreciation for the nuances of wine and the intricate ways it ultimately achieves its characteristics through detailed winemaking. He became fascinated with learning more about viticulture and viniculture, that it led him to attain the Advanced Sommelier certification from the Court of Master Sommeliers, Americas.
Wine education has allowed Norman the opportunity to work as a Sommelier alongside many wine professionals and Chefs at several prestigious restaurants in Las Vegas including Daniel Boulud at db Brasserie in the Venetian Hotel, Alain Ducasse at Rivea in the Delano Hotel and most recently with Daniel Humm at the NoMad Hotel. Norman is currently exploring the diverse facets of business within the wine and cannabis industries.
With the rapid growth and rise in consumer interest of the cannabis market in the US, Norman has also completed a Cannabis Consultant Training certification through the Trichome Institute to further be an advocate of this ever-fascinating, herbaceous plant! He truly believes that both wine and cannabis are experiences that should be enjoyed not only during meals and special occasions but should also be integrated as part of one’s cultural lifestyle!