Dwayne later moved onto a new project Restaurant August as Sommelier/Manager with Chef John Besh, James Beard’s Southeastern Chef of Year for 2005. His sole responsibility was to create an award winning wine list and unmatched liquor selection.

With a growing desire to work for one of the top chef’s in the world, Dwayne moved to Miami in 2004, where he landed a position as Sommelier at Emeril’s Miami Beach. He hand selected all wines, chose design and format and created an award winning wine list.

Dwayne then decided to become a part of the opening team for a 25 million dollar dining and entertainment complex – Karu & Y. He was hired as Restaurant Manager/Wine Director and created an award winning wine list and managed inventory. He worked closely with the Executive Chef on food and wine pairings.

Upon his success working in one of Miami’s newest hotspot, it was a natural progression to The Restaurant at The Setai. As Head Sommelier, Dwayne educates guests and staff at The Setai, South Beach about the wonders of wine and beverage. Overseeing the beverage team and in depth wine cellar, Dwayne believes in managing people with admiration while creating a sense of community.