Levi Dalton spent hours in Boston University’s bookstore pouring through books and course materials. However, the straight-A student wasn’t reading the Classics or studying great art—both necessary for his English Literature and Art History double major; rather it was the books and course materials required for the wine courses at BU’s acclaimed hospitality management program that captivated his attention.

Dalton had never before encountered a subject as challenging as wine: Intrigued, he took the position as a waiter at Federalist, the acclaimed Boston restaurant which boasted a lauded wine program. Wanting to learn as much as possible, Dalton spent his free time in the restaurant’s 20,000 bottle cellar, often showing up for inventory on his days off. He became so familiar with the bottles that he was able to answer customer—and often sommelier—questions about the many wines. He showed such commitment and dedication and quickly worked his way up to Sommelier.

After a few years in Boston, Dalton moved to Florida to open Café Boulud in Palm Beach as Head Sommelier. After a year and a half in Florida, Dalton moved to New York to work as an Assistant Sommelier at restaurant Daniel and later at Café Boulud, where he was Head Sommelier. Looking to move beyond the cannon of classic French wines, Dalton moved to Masa, where he completely revamped its wine program as Beverage Director, introducing a host of Rieslings and white burgundies to the list.

While at Masa, Dalton realized he wanted to return to his true passion: the wines of Italy. He joined restaurateur Chris Cannon at L’Impero in January 2008 as Sommelier. While at L’Impero—since reincarnated as Convivio—Dalton has cultivated a list that boasts 440 selections, with an unparalleled focus on Southern Italian wines. Dalton worked closely with Cannon to develop Convivio’s all-Italian beer list and its renowned selection of amaro and chinato.

At Convivio, Dalton relishes the opportunity to share his passion with diners. In fact, so passionate is he about wine that when asked if a certain bottle tastes like grapefruit, he insists that it’s the grapefruit that tastes like the wine.