With an extensive knowledge of and enthusiasm for wine, Sommelier Peter Palmer delightfully enhances the dining experience at Farallon Restaurant. Whether complementing Chef Mark Franz's coastal cuisine with a carefully chosen glass of wine or maintaining a cellar of over 400 international selections, Palmer is extremely attentive to his guest's needs.

Now 42 years old, Palmer has been working in the restaurant industry since he was 16. He has been involved with many aspect of the business including serving, bartending, managing and wine. After earning his degree in Fine Arts at the University of Cincinnati, Palmer completed the Court of Master Sommeliers Certificate Course and the Sterling School of Service & Hospitality Advanced Wine Course, graduating first in his class. He was the first full-time sommelier at acclaimed Boulevard Restaurant, repeatedly voted the number one restaurant in the San Francisco Bay Area by the Zagat Survey.

Since Farallon opened in 1997, Palmer has created and managed a cellar with over $175,000 worth of fine wines in inventory. He believes that wine should be accessible and enjoyable; he certainly enjoys the classics, but loves finding those delicious, inexpensive gems. The primarily California and French wine program features an abundant selection of half bottles, an eclectic, wine-by-the -glass list to compliment the fresh and intriguing menu, and upwards of 90 pinot noirs from around the world, which pair beautifully with much of Farallon's coastal cuisine. Palmer is also the man behind PinotFest, an annual tasting of top West Coast pinot noir producers, held at Farallon the Saturday before Thanksgiving.

Palmer is a self-proclaimed "outdoors freak" and spends his free time hiking, camping, backpacking, rock climbing, mountain biking, and exploring the California Coast. He is a travel addict and loves visiting places he's never been before, especially the beautiful wine regions of the world.