Born in the Philip­pines and bred in Texas, June Rodil is a talented profes­sional who combines her deep knowl­edge of wine with her personal passion for the culi­nary industry. Though her orig­inal aim was a career in law, she was deterred by her intense love of food and drink, and after several memo­rable dining expe­ri­ences, she decided to pursue a career in wine.

June began her studies at Austin’s highly acclaimed Driskill Grill, where she quickly rose from service to somme­lier, and spent seven years honing her hospi­tality skills and learning the intri­ca­cies of vari­etals and vintages before taking on the role of beverage director at Austin’s popular Uchi, touted by Bon Appétit as one of this year’s top 10 sushi restau­rants in the country.

June grad­u­ated summa cum laude from the Univer­sity of Texas at Austin with degrees in English and Philos­ophy. In August 2009, she ­took home top honors as “Texas Best Somme­lier,” awarded by the ­Texas Somme­lier Asso­ci­a­tion and the Wine and Food Foun­da­tion of Texas, outscoring her peers in a three-part exam that required mastery in service, blind tasting, and theory. Remaining dili­gent in her wine studies, June continues prepa­ra­tion for the arduous exams of the Court of Master Somme­liers and antic­i­pates success in the remaining levels of testing.