Meet Suhayl

Suhayl | California

Honestly, I don’t even know where to begin with Suhayl — we crossed paths at exactly the right time, and the rest is history. Back in 2020, Suhayl played a major role in the launch of TFLUXÈ, and I’ve been in awe ever since. Let’s be real: a Libra and a Taurus? That’s a cosmic collision of creativity, energy, and a little bit of chaos — in the best way possible.

Beyond the good vibes, Suhayl is a deeply thoughtful and passionate beverage professional who's carved out a lane that’s entirely her own. Her boldness, intentionality, and unapologetic approach to her craft continue to inspire me and so many others. She’s proof that when you lead with authenticity, the industry takes notice.

It was truly an honor to sit down with her for the final (for now) installment of the tasting room. I hope you enjoy this conversation as much as I did — it’s one for the books.

What’s your official grown-up job title?

I may need a few pages ;) These days, I’m an MBA candidate at Sonoma State University, a Brand Ambassador at Obsidian Wine Co, and a few other titles that come and go depending on the season.

I’m glad you shared this because many folks try to steer away from the multi-dimensional nature of human beings and we should be celebrating the diversity of skills that each of us bring to the table.

How did you get started in the food and/or beverage industry?

I started with food back in my 20s hosting in restaurants and briefly doing a stint as a bartender. My real kickoff in food happened when I worked at Taza Chocolate and got an incredible education on how chocolate is sourced, made, and sold from bean to bar. My start in wine was in 2020 when I received the honor of being selected for the Urban Grape Wine Studies Award.

Oh wow! I remember when you were selected for that award. It was such a beautiful season for you.

If you had the opportunity to educate consumers, what would you want them to know about the food and/or beverage industry?

I would want them to know a few things: (1) these are industries with real people working and making decisions and real money involved, (2) food and beverage begins with agriculture and knowing that truly influences your experience of eating and drinking, and (3) trust your palate and your senses and don’t be afraid to share what you’re experiencing - there are no wrong answers when you’re gathered around a table or a bar.

I love that especially no. 3. Trusting your palate is a game changer. Not everyone has the same experience. If that was the case, dining and sipping would be boring!

Tell us about a time where you learned something new about your field outside of formal training that changed the way you think about the food and/or beverage world?

I was fortunate to be a fellow with the 280 Project last year and the experience gave me an opportunity to experience wine growing and wine making beyond the well-known vineyards of Napa and Sonoma. Another experience that was really inspiring was traveling to Michigan with Field Blends and learning about the incredible microclimate and inspiring people making exceptional wine and food there.

Wow, that sounds like such an incredible experience! I love that you got to explore wine beyond the typical regions — it’s so important to highlight the diversity and depth of wine culture in places that don’t always get the spotlight. Michigan especially sounds fascinating — I’ve heard amazing things about the community and the wines coming out of there. Thank you for sharing that!

What is your favorite spice/seasoning and why?

I grew up on Adobo powder and sofrito, so they are ever present in my kitchen. My abuelas and tias would never let me live it down if I said anything else haha. I will add that I am partial to Five-Spice powder as well.

I feel like Latin/Hispanic communities, especially the elders, have Adobo and sofrito pouring out of their veins (us as their kids included lol). It’s such a staple!

Now to my favorite topic: wine! If you had the ability to taste a bottle of wine from any region, what would it be and why?

I would love to try the wines being made in the Dominican Republic at Ocoa Bay. They have 27 acres of organic grapes planted at their location between the Central Cordillera Mountains and the Caribbean Sea including French Colombard (white), Tempranillo (red) and Muscat de Hamburg (rosé)

Before we go let me paint a picture for you — the TFLUXÈ dinner table is set for 4 people: who would be invited, what would be on the menu, where would this experience take place, and when would this experience occur?

Oooooh this is juicy….

I would invite Grace Jones, Chef Nelson German, Alicia Towns-Franken, Lenny Kravitz, and my Aunt Ofelia (my favorite auntie and bon vivant.) I know you said 4 people only but Lenny would host this dinner at his fazenda in Brazil! I would want to host it during Carnaval season so it could easily develop from a dinner to a party and back again. On the menu it would be a combination of courses from all around the diaspora but rooted in the foods of Jamaica, the Dominican Republic, Haiti, and Brazil. We would pair the meal with all sparkling wines from around the world - Champagne, Cava, Franciacorta, all of it! If it’s bubbly, we are drinking it!

Suhayl this is why I love you! This dreamy dinner table in Brazil of all places is my kinda of hang. Hopefully Lenny will be wearing his infamous leather vest…y nada mas lol!

Where can people find you online?

I’m on LinkedIn and on Instagram as suhaylramirez.

xoxo,

Ty-Juana