Holly has worked in the restaurant industry since she was 15, starting as a server at a local country club in her home state of Maine. Over the years she took on opportunities at a Greek family eatery, a Mexican Tequeria, a local brew pub, and a New York-style steakhouse. It wasn’t until she worked for Legal Sea Foods in Boston that she began to develop an interest in wine – and that interest quickly became a driving force in her trajectory. In 2016, wanting to be closer to the heart of the wine industry, she drove with her two cats across the country to Sacramento.
She began her career at Allora as a server in 2018, helping to open the restaurant. Holly has adapted in her role and is currently the Lead Sommelier and Dining Room Manager under Elizabeth-Rose. She loves engaging with our guests and having the opportunity to act as a tour guide through the wine list to find lesser-known varietals or regions to accompany guests meals and experiences.
With a degree in creative writing, Holly hopes to someday combine her passions for travel, wine and writing. She and her partner welcomed their first child in March of 2022.
Our goal at Allora is to deliver the highest quality dining and culinary experience in Sacramento. This service fee goes directly to the heart and soul of our restaurant, our staff. The back of house staff works long hours to hone their craft and that skill is evident on every plate we serve our guests. Our front of the house staff work tirelessly to further their knowledge and understanding of Allora's hyper-seasonal food and wine programs. We believe that in addition to the city's best wages, this service fee is the most transparent and effective method to offer our staff exceptional compensation for exceptional work.