Emily Johnston Collins is an Advanced Sommelier raised in Ojai.  She began her sommelier career in Italy after studying wine at Gualtiero Marchesi’s Alma Scuola Internazionale di Cucina.  Upon returning to California, she became the wine director for the Toscana Restaurant Group, running the wine program for the flagship restaurant, Toscana, its neighboring establishment Bar Toscana and the two restaurants she helped to open: SY Kitchen in Santa Ynez and Nerano in Beverly Hills.  She later moved to Santa Barbara, where she worked in fine dining restaurants while studying for the Master Sommelier exam, sitting for it twice, and in the process, building a community of local wine scholars.  Emily returned to Ojai in 2021 and joined The Dutchess Restaurant’s opening team as the Wine Director.  Over the years, she has built a commendable wine list that highlights local winemakers and classic wine regions that complement The Dutchess’ flavorful Burmese cuisine. To support the local Ventura County wine industry, she hosts a regular blind tasting study group at The Dutchess.  Emily is also a writer, publishing works in The Somm Journal, The Tasting Panel, and The Wine Business Monthly.