There is a touch of irony to my lifelong love of cheese, having grown up in the Philippines where 50% of the native population is lactose intolerant. I’ve sold cheese to Joe Montana, cooked at Michelin-starred restaurants and have a degree in genetics. I’ve been at The Chefs’ Warehouse for two plus years, and prior to that sold cheese for seven years to chefs all over the San Francisco Bay Area. I have two young children, one who loves cheese and one who claims he doesn’t like it but eats it anyway. I live in Napa and am fully on board with the wine and cheese culture.