Grappolo Food and Wine School is the passion project of Scott and Paula Thomas, two industry veterans who love to share the joy of wine & food, rooted in culture and ecology, through classes, events, and study trips.
MEET THE TEAM
MEET SCOTT
Scott Thomas is a wine culturist, educator, writer, and sommelier with a twenty-year career in the wine industry spanning fine dining, distribution, and education.
He is the co-founder of Grappolo Food and Wine School, a Denver-based academy offering immersive wine travel, wine events, and structured courses, including our Italian Wine Wine Consultant certification.
His passion for Italian wines grew during his two years in Piedmont and Tuscany, where he earned a Master's in Wine Culture from Slow Food's University of Gastronomic Sciences and gained practical experience in the vineyards of Chianti Classico. Scott's professional credentials include Certified Italian Wine Expert and Certified Italian Wine Educator, Certified Wine Educator, Certified Specialist of Wine, WSET III, Certified Sommelier, and official Orvieto and Langhe Wine Ambassador.
In addition, Scott is the wine director at Restaurant Olivia, a Denver Wash Park gem, with an Italian-heavy wine list and hand made pasta.
"I take wine seriously—but not too seriously. I believe wine education should be approachable, unpretentious, and most importantly, fun! Wine can be complex, sure, but learning about it doesn't have to be. I love turning curiosity into adventure, diving into the hidden gems of wine regions and grape varieties that deserve their moment in the spotlight. For me, it’s all about discovery and celebrating biodiversity. That’s why I’m so proud to be an official Italian Wine Ambassador and one of just 12 VIA educators in the U.S.—it means I get to share this passion in an exciting and meaningful way!”
MEET PAULA
Paula is a culinary educator, food systems advocate, and former pastry chef with over 20 years of experience in food education and hospitality. After more than a decade in professional kitchens, she transitioned from the pastry station to the broader world of food culture, agriculture, and sustainability—driven by a desire to understand and connect the food on our plates to the people who produce it and the land that sustains it.
Her journey led her to the University of Gastronomic Sciences in Pollenzo, Italy, where she earned a Master’s degree in Global Food Systems. During her time there, she also worked with Slow Food International, engaging with food leaders from across the globe to promote sustainable and equitable food systems.
Throughout her career, Paula has collaborated with communities both locally and internationally, supporting grassroots programs that champion food sovereignty and environmental justice. She has visited farms in the United States, Mexico, Colombia, Greece, the Philippines, and numerous European countries to study diverse food production methods and deepen her understanding of the connections between food, culture, and the environment.
In 2022, she was awarded a scholarship to MAD Academy—the educational arm of Noma, the world-renowned restaurant—where she completed intensive training in Environment & Sustainability alongside some of the most innovative minds in the culinary world.
That same year, she was selected for the James Beard Foundation’s Legacy Network as an advisor, mentoring the next generation of BIPOC hospitality professionals. Today, she continues to teach and share her passion for food and culture, while working at Restaurant Olivia as the Director of Sustainability.
